Ricotta Stuffed Chicken Breast with Crushed New Potatoes

Preheat the oven to 180C.

Roughly chop the new potatoes and place in a saucepan. Cover with water, season with salt and place on the stove to bring to the boil.

Reserve 2 leaves per person of sage and finely chop the remaining.

Peel and finely chop the shallots.

Halve or quarter the mushrooms (brown & white), depending on the size.

Mix in a bowl the ricotta and half of the sage. Season well with salt and pepper.

Cut a slit in the thickest part of the chicken breasts to form a pocket.

Stuff the chicken breasts with the ricotta mixture and close.

Heat the olive oil in the a frying pan over high heat.

Add the chicken breasts to the frying pan, skin side down.

Cook the chicken breasts until the skin is crisp and golden then turn.

Sear the underside of the chicken breast until lightly golden and then transfer to the oven (in the pan if oven-proof, otherwise transfer to a baking tray).

In a saucepan, add half of the butter and melt over medium-high heat.

Add the shallots and remaining sage and sautee until translucent.

Add the mushrooms and sautee until softened slightly.

Add the cream and worcestershire sauce to the mushroom mixture and stir to combine.

Season the mushroom sauce with salt and pepper to taste, lower the heat and allow to gently simmer to keep warm.

In a frying pan, bring some a small amount of salted water to the boil, add the tenderstem broccoli and steam over high heat.

Drain the new potatoes and then return to the saucepan in which they were cooked.

Crush the new potatoes and stir through the remaining butter. Season the new potatoes well with salt and pepper.

Distribute the new potatoes and broccoli among serving plates.

Remove the chicken from the oven when cooked through and serve atop the crushed new potatoes.

Spoon the mushroom sauce over the chicken.

Garnish the dish with the remaining sage leaves and fresh cracked black pepper.