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Ricotta stuffed chicken with a potato salad
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Cooking instructions
* Step 1
Butterfly the chicken
* Step 2
Add some ricotta, thyme and season (not too much salt because parma ham is salty)
* Step 3
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
* Step 4
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.
* Step 5
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
* Step 6
Serve together with chicken juices and lemon from the potatoes :)
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
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