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Braised Ricotta Stuffed Chicken

Braised Ricotta Stuffed Chicken

The deliciously moist chicken stuffed with a herb filling is hard not to love!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 chicken breast fillets
  • 100g fresh Ricotta
  • 1 Egg
  • 2 tsp each of chives, parsley, thyme, basil (finely chopped)
  • 2 tbsp Olive oil
  • 500g mixed mushrooms straw, large flat and Swiss brown
  • 1/2 cup verjuice
  • 200ml fresh cream

Instructions
 

  • Preheat oven to 180°C.
  • Finely chop herbs, and combine with ricotta and egg. mix well.
  • Gently cut a pocket in the middle of the chicken breasts, and spread around 30g of the ricotta/herb mixture into the cavity of each chicken breast, using your fingers.
  • Heat Saute Pan on medium heat.
  • Roughly chop the flat and Swiss brown mushrooms.
  • Add 1 tablespoon of olive oil to the pan, add all the mushrooms.
  • Place chicken on top of mushrooms and sprinkle with remaining oil. Place lid on pan, and put in the oven for 20 minutes.
  • Remove lid season with salt and pepper and continue to cook uncovered, for a further 10 minutes
  • Test to ensure chicken is cooked (insert skewer in centre, if juices run clear it is cooked through).
  • Remove chicken from pan and keep warm.
  • Add verjuice to the pan, and deglaze.
  • Add the cream, stir gently and bring to the boil.
  • Serve chicken with mushroom sauce and accompanied with a salad of green leaves.

Notes

Lite cream can be used for low fat version.