Chicken fillet with ricotta and pesto potatoes

Aviko Foodservice

Aviko

Premium Supplier 18th November 2014

Chicken fillet with ricotta and pesto potatoes

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken fillet with ricotta and pesto potatoes recipe a try?

Ingredients

  • • 1.5kg Aviko Steam and Fresh 20/30 potatoes
  • • 350g green pesto
  • • 10g honey
  • • 400g ricotta
  • • 125g fennel, finely chopped
  • • 100g sundried tomatoes, diced
  • • 250g walnuts, chopped
  • • 100ml egg yolk
  • • fresh basil leaves
  • • 10 x 150g chicken fillets

Method

Preparation:
Combine the potatoes with the pesto, honey and olive oil. Season to taste and leave to marinate for 30 minutes. Place the potatoes on a baking tray and bake in the oven for 15-20 minutes at 185°C. Combine the ricotta with fennel, sundried tomatoes, walnuts, egg yolk and basil. Season with salt and pepper. Divide the mixture over the chicken fillets and bake in the oven for 15-20 minutes at 185°C.
Tip:
For a vegetarian alternative, use thick slices of courgette or aubergine instead of chicken fillets. Visit www.aviko.co.uk/recipes for more menu inspiration

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