Stuffed chicken with lemon, capers & chilli

• large chicken breasts↗2

  with skin on

• ricotta↗4 tbsp tbsp
• lemon zest
• parmesan2 tbsp tbsp
• capers↗1 tsp tsp
• crushed chilli flakes↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• garlic cloves↗2

  chopped

• chopped tomato400g g
• parsley↗
• boiled or mashed potatoes

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. 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.

2. 2

   Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.

3. 3

   Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. 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. Serve with potatoes, if you like.