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
- Preheat the oven to 180° C. Line a baking tray with baking paper. Melt butter in a skillet over low heat and add onion.
- 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.
- Add the chopped bacon to the onion mixture and cook for 5 minutes.
- Chop the silver beet leaves. Add to the pan, along with the garlic and sundried tomatoes. Cook, stirring frequently, for 3 to 4 minutes.
- Put the ricotta into a mixing bowl. Add the onion mixture and stir to combine. Add the egg and parmesan and mix well.
- 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.
- Remove foil and bake a further 10 minutes to brown the chicken slightly.
- Serve with steamed greens.