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Ricotta & sun-dried tomato chicken
Estelle Galeyn
INGREDIENTS
- Chicken filet
- Whole tomatoes
- Ricotta cheese
- Sun dried tomatoes
- Basil
- Zucchini noodles
- Oregano
- Salt & pepper
- Olive oil
RECIPE
- Cook the chicken in a pan with olive oil. Season with salt & pepper. Let it brown on both sides and remove it from the pan
- Preheat the oven to 180°C
- Mix together ricotta, chopped sun dried tomatoes and basil. Add olive olive oil, oregano, salt and pepper
- Put some of the ricotta mixture on top of the chicken. Add slices of tomato on top. Cook this in the oven for 15 min
- For the last 5 minutes. Heat up the zucchini noodles in a pan and add some ricotta mixture as the sauce
- Serve with an arugula salad and some fresh basil
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2 comments
Best recipe yet!
Woooohhhooooo