Story: Lemon Ricotta Chicken
Episode: 6
Presenter: Stuart Laws
Air Date: 8th November 2020

Ingredients

For the Chicken:
4 chicken breasts
200g ricotta
Zest of 1 lemon
1 bunch of chives
1 egg yolk
2 slices of prosciutto
200g salted butter

For the Panzanella Salad:
½ loaf of sourdough
1 lemon
3 garlic cloves
1 bunch of Italian parsley
1 packet of basil
4 Roma tomatoes
2 red capsicums
100ml red wine vinegar
100ml olive oil
¼ cup baby capers

Instructions

For the Chicken:
Mix together the egg yolk, lemon zest, chopped chives and ricotta. Season to taste. Make a slit on the breast, large enough to stuff but not too large. Lay out 4 slices of prosciutto. Place the stuffed chicken on the prosciutto top side down and fold over to seal. Heat an ovenproof frying pan and place join side down. Bake in the oven on 160 degrees Celsius for 10-12 minutes until done. Remove from the pan and rest. Add the butter and melt. Serve chicken with salad and pour over butter.

For the Panzanella Salad:
Break the sourdough into small bite-size pieces. Toss in olive oil with lemon zest and chopped garlic. Bake in the oven on 160 degrees Celsius until crispy. Cook the capsicum over an open flame to blister the skin. When black all over, place in a bowl and wrap with cling film to steam. Pick the herbs. Dice the tomatoes in 1-inch cubes. Mix all ingredients together and set aside.

For more information, head to
mtbarkerchicken.com.au