Stuffed chicken with lemon, capers & chilli

Ingredients

• 2 large chicken breast with skin on
• 4 tbsp ricotta cheese 
• 1  lemon zest 
• 2 tbsp parmesan grated
• 1 tsp caper 
• 1 tsp pepper crushed
• 2 tbsp olive oil 
• 2  garlic clove chopped
• 400 g canned tomatoes chopped canned
• 1 small handful parsley 
• 2 servings potatoes boiled mashed

Equipment

• bowl
• sauce pan
• oven
• toothpicks

Directions

1. Heat oven to 200C/180C fan/gas
2. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
3. Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season.
4. Bake for 15-20 mins until cooked through.
5. Meanwhile, make the sauce.
6. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden.
7. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest.
8. Serve with potatoes, if you like.