This recipe really makes a nice change and is impressive and quick to prepare. Serve it with steamed broccoli and cauliflower tossed in a little seasoned butter .
What you need
8 Chicken breasts with the skin still on
Handfull of fresh basil
2 cups ricotta cheese
1 teaspoon Ground Black pepper
Beat the eggs and mix together with the ricotta cheese, pepper and chopped basil.
Take each chicken breast and slide your thumb between the skin and the meat creating a pocket, then fill the pockets with the ricotta mixture.
Place in a roasting pan drizzled with the olive oil skin side up and then into a hot oven 200 celsius for 1 hour.
Let them sit for about 5 minutes before grating over a little parmesan cheese.