Sunshine chicken

Sunshine chicken

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

This is just one of my own Monday night, short-of-time, trying-to-reign-it-in-after-the-extravagances-of-the-weekend kind of meals. It’s super-easy and simple to make. I love to serve it with sweet potato wedges baked with sea salt. Sunshine, summer, happy food. - Linsey

Ingredients

Quantity Ingredient
4 skinless chicken breasts
20 sun-dried tomatoes in oil, drained and cut into thin strips
2 unwaxed lemons, grated zest
4 tablespoons roughly torn basil leaves
250g tub of ricotta cheese
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper

Method

  1. Preheat the oven to 190°c.
  2. Cut a deep slit into the side of each chicken breast. You want to create a little pocket into which you can stuff the filling but don’t cut all the way through to the other side.
  3. In a bowl, combine the sun-dried tomatoes with the lemon zest, basil, ricotta and seasoning. Stuff each chicken breast with a quarter of the ricotta mixture, being careful not to overfill them, as you need to seal them shut.
  4. Thread a cocktail stick back and forth between the open sides of each chicken breast to ‘sew’ it shut. This stops the ricotta mixture from escaping as it heats up.
  5. Place the stuffed chicken breasts in a deep, lightly greased roasting tin. Cover the tin with foil and bake for 20–25 minutes, until the chicken is cooked through.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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