Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day
Prep:10 mins
Serves 2
2 ½ tsp rapeseed oil2 leeks, washed and sliced180g closed cup mushrooms, roughly sliced125g brown basmati rice3 thyme sprigs2 tsp vegetable bouillon powder60g ricottagood handful basil, chopped, plus a few small leaves, to serve1 garlic clove, finely grated10g parmesan, finely grated2 skinless chicken breast filletshandful chopped parsley, plus extra to serve
STEP 1Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.STEP 2Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.STEP 3While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.STEP 4Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.
