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Ingredients requirements Ricotta stuffed chicken with a potato salad:
- Give for Chicken breasts
- Require for Ricotta cheese
- Require - Thyme
- Make ready for Parma ham
- Get Salt and pepper
- Require New potatoes (some delicious red ones here)
- Take of Dressing for potatoes:
- Get Olive oil
- Require for Salt
- Make ready for Lemon
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Ricotta stuffed chicken with a potato salad how to cook:
- Butterfly the chicken
- Add some ricotta, thyme and season (not too much salt because parma ham is salty)
- Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking
- Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix.
- On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180
- Serve together with chicken juices and lemon from the potatoes :)
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