Chicken with Ricotta, Rocket and peppers*

• 200g/7ozs ricotta cheese
• 1 cup rocket, roughly cut
• 1/4 cup pine nuts, toasted
• 1/2 red pepper, roasted and finely chopped
• salt and pepper to taste
• 4 chicken breast, with skin on
• 1tbsp butter
• 250ml/8 fl oz chicken stock

1. Preheat oven to 400°F
2. Combine ricotta, rocket, red pepper, pine nuts, salt and pepper in a small bowl
3. Mix together until smooth
4. Place 1-2 tbsps of ricotta mixture under the skin of each chicken breast
5. Lightly grease baking dish
6. Place chicken in the dish, sprinkle with salt and pepper
7. Place 1tsp of butter on each breast
8. Pour stock around the chicken
9. Bake for 20-25 minutes or until done
10. Serve