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Plated meal

Ricotta Stuffed Chicken Breast with Crushed New Potatoes

  • Gluten Free
  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

Our ricotta and herb stuffed chicken breasts served with mixed mushroom sauce and crushed new potatoes are sure to impress!

Nutrition Per Portion

  • Calories

    779

  • Carbs

    41.6g

  • Fat

    44.5g

  • Fibre

    8.9g

  • Protein

    55.1g

  • Sugar

    8.8g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    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.

  • 2.0 min

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

  • 3.0 min

    Peel and finely chop the shallots.

  • 5.0 min

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

  • 6.5 min

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

  • 7.5 min

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

  • 9.0 min

    Stuff the chicken breasts with the ricotta mixture and close.

  • 10.0 min

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

  • 11.5 min

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

  • 12.0 min

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

  • 14.0 min

    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).

  • 15.5 min

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

  • 16.5 min

    Add the shallots and remaining sage and sautee until translucent.

  • 18.0 min

    Add the mushrooms and sautee until softened slightly.

  • 19.5 min

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

  • 21.0 min

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

  • 22.0 min

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

  • 23.0 min

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

  • 23.5 min

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

  • 25.0 min

    Distribute the new potatoes and broccoli among serving plates.

  • 26.0 min

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

  • 27.0 min

    Spoon the mushroom sauce over the chicken.

  • 28.0 min

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

  • Ingredients

    Ricotta

    Fresh Sage

    finely chopped

    Chicken Breast (Skin On)

    Butter

    New Potatoes

    Shallots

    finely chopped

    Cream

    Brown Mushrooms

    sliced

    Button Mushrooms

    sliced

    Worcestershire Sauce

    Broccoli

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