4 servings
Prep: 20 mins,
Cooking: 30 mins
They’re great for dinner parties, easy suppers, Sunday lunches and tick all the Banting boxes.
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Ingredients (15)
FILLING:
125 g | ricotta cheese — crumbled |
lemon — halved and zest only | |
3 | sun-dried tomatoes — chopped |
1 | cream cheese |
fresh mixed herbs — basil, parsley and chives, chopped | |
salt and freshly ground black pepper |
PARCELS:
4 | chicken breast fillets |
8 | bacon — smoked back rashers |
1/3 cup | wine — dry white |
3/4 cup | stock — weak, chicken |
1 cup | cream — fresh, single |
1/4 cup | parmesan cheese — finely grated |
fresh thyme — or lemon thyme | |
salt and freshly ground black pepper | |
pine nuts — handful, toasted |
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