July 21, 2016

The bacon and sun-dried tomatoes add a great flavour to the milder ricotta and silver beet, and the kids love it. Serves 6


1 Tbsp butter
1 brown onion, diced
½ bunch silver beet
3 rashers short-cut bacon, diced
3 cloves garlic, crushed
3 sundried tomatoes, chopped
1 (500g) tub ricotta
2 eggs, lightly beaten
1/3 cup grated parmesan
12 chicken thigh fillets


  1. Preheat the oven to 180° C. Line a baking tray with baking paper. Melt butter in a skillet over low heat and add onion.
  2. Remove the silver beet leaves from the stalks. Dice the stalks and add to the onion mixture, and cook gently for 10 minutes, stirring occasionally.
  3. Add the chopped bacon to the onion mixture and cook for 5 minutes.
  4. Chop the silver beet leaves. Add to the pan, along with the garlic and sundried tomatoes. Cook, stirring frequently, for 3 to 4 minutes.
  5. Put the ricotta into a mixing bowl. Add the onion mixture and stir to combine. Add the egg and parmesan and mix well.
  6. Open each thigh fillet out and place on a chopping board. Cover with a piece of baking paper and hit with a meat mallet or rolling pin to flatten to a thickness of about 1cm. Place a generous Tablespoon of the ricotta mixture onto each thigh fillet and fold over. Carefully transfer to the baking tray using a spatula or egg flipper. Cover with foil and bake for 35 minutes.
  7. Remove foil and bake a further 10 minutes to brown the chicken slightly.
  8. Serve with steamed greens.
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