Chicken breasts stuffed with ricotta and sweet pepper

Say goodbye to boring chicken breasts with this easy-to-make recipe .
recipe, chicken, ricotta,sweet pepper
Image by:
Recipe from: 12 February 2016
Preparation time: 1h
Cooking time: 25 min


  • olive oil
  • 2
    yellow peppers, washed, seeded and diced
  • 10
    chicken breast fillets
  • handful
    of fresh sage leaves
  • 200
    ricotta cheese
  • 3
    grated lemon zest
  • 1
    large egg
  • 250
    rindless streaky bacon
  • roasted baby potatoes and vegetables, to serve
  • SAUCE:
  • 60
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 10
  • 250
    chicken stock
  • 5
    Dijon mustard
  • 125
    white wine
  • squeeze of lemon juice
Servings: Change Serving



Heat a little olive oil in a frying pan and sauté the peppers until tender. Set aside to cool.

Cut the chicken breasts open lengthways to butterfly. Place between two sheets of plastic wrap. Use a rolling pin to tap each one gently to flatten them out as much as possible.

Chop eight sage leaves. Stir into the ricotta along with the lemon zest, egg and the cooked peppers. Season to taste.

Spoon a little filling on to a chicken breast. Roll up carefully and roll one or two pieces of bacon around the chicken breast. Secure with toothpicks. Repeat with the remaining chicken breasts, filling and bacon.

Place the chicken pieces onto a baking tray and bake in a preheated oven for 20 minutes or until cooked through.

For the sauce
Heat half the butter and sauté the onion and garlic until soft. Add the flour and stir in. Add the stock gradually, stirring continuously. Add the mustard and wine and simmer gently until thickened, stirring occasionally. Add a little lemon juice and season to taste.

Heat the remaining butter and fry the remaining sage leaves until they are crisp.

Slice the chicken and serve drizzled with the sage butter and scattered with a few sage leaves. Serve the sauce on the side together with roasted baby potatoes and vegetables.

Text and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  chicken  |  ricotta

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.