Monday, 21 September 2015

Chicken and Ricotta Bake


I cooked up a load of strips of chicken breast on Friday evening to add to a Thai Soup - but I got a little over excited, forgot I was cooking for just me and fried up way too much so I decided to use some up in a simple supper dish for the next evening.

I've had the idea for this dish for ages - just hadn't had the time, inclination, taste for or relevant ingredients all together at the same time - but on Saturday evening I did so .......... here's what I did.....

If you fancy having a go at this recipe it would be a good way to use up leftover roast chicken on a Monday evening.....

Recipe - serves 2 as a simple supper dish or one for a larger meal.

1 courgette
1 red onion
1 large chicken breast - cut into bite size pieces and fried off in olive oil.
95g tub ricotta
zest of a lemon
1 teaspoon coriander seeds - lightly crushed
handful of chives or spring onion - chopped
pinch of chilli flakes
2 tablespoons grated cheddar
4 or 5 sun dried tomatoes
tablespoon grated Parmesan
large handful of white fresh breadcrumbs
salt and pepper

Pre-heat oven to 180C/gas 4


Cut your onion and courgettes into a similar size as your chicken bites and pop them all into a large bowl.


Add your ricotta, coriander seeds, chilli flakes, half the lemon zest and half the chives (or spring onion).
Season with salt and pepper and combine.


Place the chicken ricotta mix into an oven proof dish and sprinkle on the cheddar. Set aside in the fridge whilst you prepare your topping.


Cut your sun dried tomatoes into thick strips and place in a bowl along with the breadcrumbs, chives (or spring onions), lemon zest and Parmesan. Mix together and then season with a little salt and pepper.

Place in the oven and cook for 25 minutes until the topping has browned and the ricotta sauce is bubbling around the edges.


Serve with a simple bowl of baby salad leaves with a balsamic vinegar dressing.


Love Lizx

Here's the printable

 Chicken and Ricotta Bake