Chicken involtini with grapes and ricotta.

Italian style rolled and stuffed chicken breast.

4

Servings

Ingredients

4 chicken breast
salt and pepper
olive oil for frying

Filling

black grapes
¾ cup (180ml) Capespan black grapes, quartered
ricotta cheese
1 cup (250ml), crumbled
rosemary
Sprig of rosemary, finely chopped
garlic
2 cloves garlic, finely chopped
chives
2 Tbsp (30ml) chopped chives
toasted pinenuts
¼ cup (60ml)

Method

Preheat oven to 180°C.
Cut chicken breast down the side to open them up like a book. Using a meat mallet or rolling pin bash them gently so they are the same thickness all the way through. Season well.
Mix filling ingredients together and season well.
Fill each chicken breast with a generous amount of filling and fold to enclose filling. Secure with kitchen string or toothpicks.
Heat a little oil in an ovenproof pan and sear chicken all over.
Bake in oven for 15 minutes or until cooked through. Rest for 5 minutes before serving.

Cook’s tip:

Serve with couscous that has been slightly spiced with cumin and lemon.