Stuff hen breasts with a creamy garlic and Parmesan filling for a particular, but super-healthy, dinner that gives folate, iron and two of your 5-a-day
- Prep:10 minutes
- Prepare dinner:35 minutes
- 2 ½ tsp , washed and sliced
- 180g , roughly sliced
- 125g , chopped, plus a couple of small leaves, to serve
- 1 , finely grated
- 10g , finely grated
- 2 , plus further to serve
- STEP 1
Warmth 1 tsp oil in a big pan, then add the leeks and stir-fry till softened and charred across the edges. Tip within the mushrooms and prepare dinner till softened.
- STEP 2
Stir within the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cowl and depart to simmer for 30 minutes.
- STEP 3
Whereas the rice is cooking, combine the ricotta with the basil, garlic and parmesan. Lower a slash within the prime of every hen breast, then barely open out and spoon on the ricotta combine. Warmth the remaining 1½ tsp oil in a small frying pan, then add the hen, ricotta-side up. Cowl with a lid and prepare dinner over a low warmth for 10 minutes. As soon as cooked, flip off the warmth and depart when you look forward to the rice to complete cooking.
- STEP 4
Pour any juices from the hen into the rice, then prepare dinner for five minutes extra to eliminate any extra moisture. Stir the parsley by means of the rice, take away the thyme sprigs and spoon onto two plates, prime with the hen, and scatter over the basil and extra parsley leaves.
