Chicken Stuffed with Ricotta, Basil, Sun Dried Tomato & Lemon with Braised Potatoes

Preheat oven to 200°. Dice potatoes. Combine stock concentrate with ¹⁄₂ cup of water. Place potatoes in a baking dish and pour over stock. Drizzle with olive oil and season with cracked pepper. Do not season with salt at this stage. Roast for 10 minutes while you prepare the chicken. Place a small pot of water on for Step 5.

Tip! Choose a baking dish that fits the potatoes without having too much extra room as you want the stock to absorb into the potato not evaporate.

Chop semi dried tomatoes. Pick and chop basil. Zest lemon and cut in half. Combine parmesan, ricotta cheese with tomato, basil leaves, zest and a squeeze of lemon juice. Season with salt and pepper.

With a mallet or rolling pin gently flatten the chicken to an even thickness. Place filling in the middle of the chicken breast and fold the top and bottom flaps over, securing with a toothpick if needed. OPTIONAL: heat a pan over medium-high heat and sear the chicken with 1 minute on either side for colour.

Tip! You don't have to sear the chicken if you feel like it will fall apart on you, just pop the grill on for the last couple of minutes of cooking for colour if desired.

Place chicken breasts in the baking dish nestled amongst the potatoes and roast for 15 minutes or until chicken is cooked and potatoes are tender.

Tip! You can taste the potatoes at this stage and add salt if you wish.

Trim stem ends from broccolini. Blanch for 3 minutes until bright green and just tender. Drain and keep warm.

Slice chicken if desired. Serve with potatoes and broccolini and spoon over any pan juices and serve with lemon wedges.

Preheat oven to 200°. Dice potatoes. Combine stock concentrate with ¹⁄₂ cup of water. Place potatoes in a baking dish and pour over stock. Drizzle with olive oil and season with cracked pepper. Do not season with salt at this stage. Roast for 10 minutes while you prepare the chicken. Place a small pot of water on for Step 5.

Tip! Choose a baking dish that fits the potatoes without having too much extra room as you want the stock to absorb into the potato not evaporate.

Chop semi dried tomatoes. Pick and chop basil. Zest lemon and cut in half. Combine parmesan, ricotta cheese with tomato, basil leaves, zest and a squeeze of lemon juice. Season with salt and pepper.

With a mallet or rolling pin gently flatten the chicken to an even thickness. Place filling in the middle of the chicken breast and fold the top and bottom flaps over, securing with a toothpick if needed. OPTIONAL: heat a pan over medium-high heat and sear the chicken with 1 minute on either side for colour.

Tip! You don't have to sear the chicken if you feel like it will fall apart on you, just pop the grill on for the last couple of minutes of cooking for colour if desired.

Place chicken breasts in the baking dish nestled amongst the potatoes and roast for 15 minutes or until chicken is cooked and potatoes are tender.

Tip! You can taste the potatoes at this stage and add salt if you wish.

Trim stem ends from broccolini. Blanch for 3 minutes until bright green and just tender. Drain and keep warm.

Slice chicken if desired. Serve with potatoes and broccolini and spoon over any pan juices and serve with lemon wedges.