Stuffed chicken with lemon, capers & chilli
If you want to add more gluten free recipes to your collection, Stuffed chicken with lemon, capers & chilli might be a recipe you should try. This recipe serves 2. One portion of this dish contains approximately 57g of protein, 26g of fat, and a total of 527 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have parmesan, parsley, lemon zest, and a few other ingredients on hand, you can make it. Several people really liked this American dish. It works well as a side dish. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 25 minutes.
Heat oven to 200C/180C fan/gas
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.
Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season.
Bake for 15-20 mins until cooked through.
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.