Sometimes I spend ages thinking of pretty ways to style my food and then photograph it from every angle until I get the 'perfect' shot.
Other times I get distracted by things like my very cute little niece and I totally forget to take any decent photos.
This was one of those times.
On occasion I've deemed such recipes un-blogworthy but this one was so simple and so delicious I couldn't not share it.
God any pent-up anger?
This is a good recipe for that too.
The first step is bashing the chicken.
I put it between two sheets of baking paper and then pound it with the smooth side of a meat mallet until it is nice and thin.
Mix the pesto and ricotta together and then spread it over the rough side of each flattened chicken filled.
If you use fresh sun-dried tomatoes, blitz them together with the ricotta in a food processor until the mixture is smooth.
Roll them all up as tightly as you can.
At this stage, you can freeze them.
I made mine on a Monday for a Sunday lunch then all I had to do what throw it all together at the last minute.
If you're going to freeze it, wrap each one tightly in plastic wrap then freeze them in a plastic bag (I used my cryovac machine).
To prepare the dish for the oven, pour ⅔ of the passata on the bottom of a baking dish then lay the chicken on top.
You don't have to, but I put toothpicks in mine to hold them together.
Pour the rest of the passata over the top of the chicken then sprinkle over the cheeses, basil, lemon zest and a little salt and pepper.
Bake it for about 30 minutes at 180C fan-forced.
To serve, slice each fillet on an angle into a few pieces.
Three large chicken breasts fed four hungry people with a little left over.
I served mine with roast potato and veges. Enjoy!
Totally un-related question today - are you enjoying the change of season? I'm loving the sun and heat!
Recipe
Ingredients
- 3 large chicken breast fillets
- 4 tablespoon low-fat ricotta
- 4 tablespoon sundried tomato pesto or fresh sun-dried tomatoes
- 1 700 ml jar of tomato passata
- a handful of basil leaves
- 2 tablespoon grated low-fat mozzarella
- 1 tablespoon grated parmesan
- 1 tablespoon lemon zest
Instructions
- Pre-heat the oven to 180C fan-forced.
- Flatten the chicken fillets - place them between two sheets of baking paper and bash with the smooth side of a meat mallet.
- Combine the ricotta and sun-dried tomato pesto and spread it on the rough side of each flattened chicken breast.
- Roll them up tightly.
- Pour ⅔ of the passata into the bottom of a baking dish.
- Place the rolled chicken fillets on top.
- Pour over the rest of the passata and then sprinkle with the cheeses, lemon zest and a little salt and pepper.
- Cook for 30 minutes or until the chicken is cooked through.
- Slice on the diagonal and serve.
The Café Sucré Farine says
Claire, I can tell from the ingredients that this is a very delicious dinner. I bet your niece loved it too! It seems like all ages love Italian food!
Claire says
She did actually and apparently she's a fussy eater!
Lorraine @ Not Quite Nigella says
Hehe I like recipes that allow you to get out any latent anger! And yes I sometimes forget to take photos! :P
Claire says
I'm glad I'm not the only one (to both comments!).