Chicken with Ricotta Rocket and Peppers

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May. 24, 2011


Ricotta cheese 7 Ounce (200 Gram)
Rocket 1 Cup (16 tbs) , chopped
Pine nuts 1 1/2 Ounce , toasted (45 Gram)
Red pepper 1/2 , finely chopped
Ground pepper To Taste
Chicken breasts 48 Ounce
Butter 1 Tablespoon
Chicken stock 9 Fluid Ounce (250 Milliliter)



1) Preheat oven hot at 200° C/400° F/Gas.


2) In a small bowl mix thoroughly ricotta, rocket, pine nuts, red pepper, ground pepper and salt.

3) Blend well and with a spoon put 1-2 tablespoons of ricotta mixture beneath the skin of each chicken breast.

4) Take a baking dish and grease it lightly.

5) Add the chicken breasts in the dish.

6) Season with pepper and salt.

7) Dot the breast with butter and pour stock around the chicken.

8) Bake the dish for 20-25 minutes.


9) In a serving dish put chicken and pour pan-juices. Serve with rocket salad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 590Calories from Fat 190

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 362 mg15.08%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 2 g

Protein 88 g176%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet