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Chicken breasts stuffed with ricotta and sweet pepper

recipe, chicken, ricotta,sweet pepper

Ingredients 18
Servings 10
Time 10 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


25 min

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.

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Read more on: recipe  |  chicken  |  ricotta


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