GARLIC RICOTTA STUFFED CHICKEN

INGREDIENTS

6 skinless chicken breasts
180g pack pancetta slices
1 lemon, sliced
1 bunch spring onions, trimmed and halved
1 bulb garlic
2 sprigs rosemary
2 tbsp oil
200ml chicken stock

For the ricotta filling:

200g tub ricotta
50g Pecorino cheese, finely grated
2 tbsp finely
chopped parsley
Zest 1 lemon plus
2 tbsp juice

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. To make the filling, combine all the ingredients and season well, tasting as you go. Set to one side.

2. Slice the chicken breast on the thickest part along the length to create a pocket. Divide the filling between the chicken, spooning into the pocket. Close up and wrap each breast in two-three slices of pancetta, securing with cocktail sticks.

3. Scatter the lemon slices, spring onions, garlic and rosemary into a large roasting tin. Nestle the chicken in between and drizzle with oil. Combine the stock and honey and pour around. Season and roast for 20 minutes. Add the tomatoes and roast for 15-20 minutes until cooked through and the tomatoes are tender.