• 450g chicken breasts
• 150g Ricotta
• 100g semi sundried tomatoes
• 1 bunch of basil
• 50g parmesan
• 1/2 lemon, juiced
• 2 garlic cloves
• Rocket leaves (or any other salad greens)
• Red onion
• Extra Virgin Olive Oil
• Balsamic vinegar

1. Preheat oven to 1800C (fan-forced)
2. Roughly chop the basil and sun-dried tomato, grate the parmesan, crush the garlic.
3. Place the ricotta, garlic, tomatoes, basil, lemon juice, parmesan and salt and pepper in a large bowl, then mix.
4. Lay the chicken breast flat on a chopping board, then using a knife slit along the length of the breast, only going about ¾ of the way deep – you should be able to open the chicken breast like a book.
5. Place the chicken breasts on a lined baking tray, stuff them with the ricotta mix then drizzle olive oil over the top of the breasts and season with salt and pepper.
6. Bake chicken in the oven for 20mins.
7. Finely slice red onion, mix with rocket and stir through a dash of balsamic, olive oil and salt and pepper.

Serve!