Recipe

Ricotta chicken with roast vegie couscous

May 27, 2013 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Ricotta chicken with roast vegie couscous
  • 4 small chicken breast fillets
  • 100 gram fresh ricotta
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/3 cup vegetable or olive oil, plus 1/4 cup extra
  • 2 teaspoon dried thyme leaves
  • 1 1/2 cup couscous
  • 1 1/2 cup boiling water
  • 1 small kumara, thickly sliced
  • 1 medium red capsicum sliced
  • 1/2 cup pitted green olives
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup lemon juice
  • lemon wedges, to serve.

Method

Ricotta chicken with roast vegie couscous
  • 1
    Cut a horizontal pocket into each chicken breast. Combine ricotta and tomato in small bowl; spoon into chicken pocket. Secure with toothpicks. Rub chicken with half of the oil and thyme.
  • 2
    Place couscous in a medium heatproof bowl; stir in boiling water. Cover with plastic food wrap; set aside 5 minutes, or until liquid is absorbed . Using a fork, fluff and separate grains.
  • 3
    Place kumara and capsicum in a large bowl. Drizzle with remaining oil. Season with salt and pepper.
  • 4
    Preheat barbecue to moderately high. Cook chicken 6-8 minutes each side, or until cooked. Cover with foil; rest 5 minutes. Slice thickly.
  • 5
    Cook vegetables 2-3 minutes each side, or until cooked. Toss vegetables, olives and parsley through couscous. Drizzle mixture with extra oil and juice; toss to combine. Serve couscous topped with chicken. Accompany with lemon wedges.

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