Olive & anchovy stuffed chicken
Serves 4 Prep time 10 mins Cooking time 15 mins
100g black olives, pitted and chopped 50g anchovy fillets, chopped 4 garlic cloves, minced 1 cup ricotta cheese 30g parsley, chopped 4 chicken breasts 2 tbsp olive oil 100g butter, at room temperature 1 x 105ml jar capers, drained 2 lemons, zest of
1 Preheat the oven to 180°C. In a bowl, combine olives, anchovies, garlic, ricotta and half the parsley. Season well with black pepper.
2 Using a sharp knife, slice each chicken breast in half horizontally to make 8 thin fillets. Bash each one lightly with a rolling pin. Season.
3 Place a spoonful of ricotta mixture on the end of each piece of chicken, roll up to encase the filling in the chicken and transfer to a lined baking tray.
4 drizzle chicken with olive oil and season with salt and pepper. Bake for 10-12 minutes or until golden.
5 In a bowl, combine butter, capers, lemon zest and remaining parsley. Season well with black pepper.
6 heat caper butter over medium heat until it melts and begins to brown. Pour over chicken. Serve immediately.