Ricotta & Parmesan Chicken with Herb Butter and Beans

Serves 2

Preperation Time 15 mins

Cooking Time 15 - 17 mins

Ingredients

  • 2 x Chicken breast fillets
  • 200g Fresh ricotta cheese
  • 2 x tbsp Finely grated Parmesan
  • 1 x White onion finely chopped
  • Salt and pepper
  • 30g Butter
  • 1 tsp Finely grated lemon rind
  • 200g Butter Beans

    • Directions

  • Bring a large deep frying pan of water to the boil, place a mixing bowl over the hot water and combine the ricotta, parmesan, white onions salt and pepper.
  • Using a small knife, make two incisions into the thickest part of each chicken breast. Use a small spoon to push the ricotta mixture into the chicken breast flaps, then roll with cling wrap and tie the ends. Poach in the boiling water for 15 -17 mins.
  • Heat the butter and lemon rind in a small pan over a low heat. Add the butter beans and cook for 2 mins or until hot.
  • To serve, remove the chicken and unwrap, slice into four and place on top of the beans.

    • Tips: To make sure you don't over cook the chicken, pierce a very small hole in the middle to see if the juices run clear (do this around the 12th min of being in the water). If they do, pull out the chicken and rest for 2 mins.