This recipe is a great way to turn plain old chicken fillets into something special. Stuffed with a creamy lemon and thyme ricotta filling, wrapped in bacon, then baked and served on a spinach salad, they’re ideal for summer entertaining.
Ingredients
- 4 large chicken breast
- fillets, skinned
- 75g (3oz) ricotta cheese
- 3tbsp fresh thyme leaves
- 2tsp finely grated lemon rind
- 16 thin-cut rashers of
- streaky bacon, stretched
- 5tbsp olive oil
- 2tbsp white wine vinegar
- 1tsp Dijon mustard
- Pinch of sugar
- 100g (4oz) baby spinach
- and salad leaves
- 2tbsp pine nuts, toasted
Method
Place a quarter of the ricotta mixture in the pocket of each chicken fillet.
Wrap 4 rashers around each fillet and secure them with cocktail sticks. Preheat the oven to 180°C, 350°F, Gas 4.
Heat 1tbsp of the oil in a frying pan. Fry the chicken over a high heat for 2-3 mins until the bacon is browned, turning once. Transfer to roasting tin; cook for 35-40 mins until cooked through. Cover and leave to rest for 10 mins.
Whisk remaining oil with vinegar, mustard, sugar and seasoning. Slice each fillet and arrange on the spinach and salad leaves. Scatter on pine nuts and remaining thyme, and spoon over the dressing.
