Ricotta & Sage Stuffed Chicken with Tomato

Preparation: 20 minutes
Cook: 15 minutes

Ingredients

Melbourne Poultry Supply or N&A Butchers
4 x 200g chicken breast fillets

Yes It's Fresh Deli
250g ricotta
3/4 cup grated parmesan

Supermarket
Finely grated rind of 1 lemon
2 tablespoon chopped chives
250g truss cherry tomatoes
2 cups broccoli florets, steamed
2 tablespoon plain flour
2 tablespoon olive oil

1. Place ricotta, parmesan, lemon rid and chives in a bowel. Season to taste and mix well. Cut a pocket in thick side of each chicken breast. Fill with ricotta mixture. Dust chicken in flour, shaking off excess.

2. Heat half the oil in a large frying pan over medium heat. Cook chicken for 5 minutes each side, until browned. Add 1/4 cup of water and reduce heat to low. Cover and simmer for 5 mintues, until chicken is cooked through.

3. Meanwhile, heat remaining oil in small frying pan over high heat. Cook tomato for 2 - 3 minutes, until just beginning to soften.

4. Drizzle chicken with pan juices and serve with tomato and steamed broccoli.