Herby Ricotta Stuffed Chicken Breasts

Prep time:
10 minutes
Cook time:
45 minutes


  • 4 large Waitoa Free Range Chicken Breasts
  • 8 rashers streaky bacon
  • 500g baby potatoes
  • ½ cup ricotta
  • ½ cup parmesan, grated
  • 3 tbsp extra virgin avocado oil
  • ½ cup sun dried tomatoes, drained then chopped
  • 2 large garlic cloves, crushed
  • Handful fresh basil, chopped
  • ½ lemon lemon, zest and juice
  • Salt
  • Pepper


  1. Preheat oven to 200C.
  2. Using a small sharp knife cut a deep horizontal slit into each chicken breast to fit the stuffing
  3. In a bowl combine ricotta, parmesan, sun-dried tomatoes, crushed garlic, basil, lemon juice and zest. Mix well then spoon into chicken breasts. Season with salt and pepper then wrap each breast in 2 rashers of bacon.
  4. Toss potatoes in salt and pepper and extra virgin avocado oil.
  5. Place chicken and potatoes on a tray and bake for 40 minutes until chicken is cooked through, turning potatoes after 20 minutes.
  6. Grill for 5 minutes so the bacon gets golden and crispy.

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