Ingredients

220g fresh ricotta
1 cup arugula (rocket), chopped
1/4 cup pine nuts, toasted
1/2 bell pepper, roasted and finely chopped
freshly ground pepper and salt
4 chicken breast 185/220g, with skin
4 tsp butter
1 cup chicken broth.

Method

Preheat the oven to 400F/200C

Combine ricotta, rocket, pine nuts, bell pepper and pepper and salt in a small
bowl and mix together until smooth.

Place 1-2 tb sp of ricotta mixture under the skin of each chicken breast.
Lightly grease a baking dish. Place chicken breasts in the dish, sprinkle with
pepper and salt, place 1 tsp butter on each breast pour broth around the chicken, bake for 20-25 minutes.

Serve chicken with pan juices and an arugula (rocket) salad.

(Serves: 4)