Lemon Ricotta Chicken with Hazelnuts
Lemon and ricotta are the best combination!
Another chicken breast challenge day with a simple recipe and this take minutes to prepare. Save the rest of the ricotta for the next chicken breast recipe if you are just making this for yourself.
This recipe makes 1 serving and it smells ridiculously delicious when it bakes, so keep your eye out for someone else making off with it!
Recipe & Instructions
1 chicken breast, flattened
1large tbsp Ricotta
1/2 lemon, zest
1 large tbsp Hazelnuts, chopped
7-8 Basil leaves
1/2 tsp Garlic Salt
1 tsp Oil
Pre-heat the oven to 200°C and rub the oil over the bottom of a very small casserole dish or baking tin. Place the flattened chicken breast in the middle.
Mix the rest of the ingredients together and spread on top of the chicken. Bake for 15-20 minutes until the top is bubbling and toasty and the chicken cooked.
Serv with new potatoes and steamed green vegetables if you like and any extra torn up basil leaves.
Calories Per Serving of Chicken - 190
Protein - 28g
Carbohydrate - 5g
Fat - 8g