Chicken Breast with Beans

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 4 handfuls of herbs (e.g., watercress, basil, parsley)
• 100 g Ricotta
• Salt
• Pepper
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 4 slices Parma ham
• 4 tbsp Vegetable oil
• 150 ml dry white wine
• 100 ml poultry broth
• 250 g green beans
• 2 stalks bean sprout
• 250 ml heavy cream

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the meat, pat dry and cut a pocket on the side. Rinse and finely chop the herbs; mix about half with ricotta and season the mixture with salt, pepper, lemon juice and zest. Stuff the chicken fillets and wrap each with a slice of ham. Secure with kitchen twine or toothpicks if desired.

3. 3.

   Heat oil in a roasting pan and brown the fillets on all sides. Deglaze with wine and add a splash of broth. Bake in the oven for about 20 minutes.

4. 4.

   Meanwhile, wash and trim the beans. Cook them in salted water with bean sprout for about 8 minutes.

5. 5.

   Remove the finished chicken from the pan and let it rest briefly. Stir cream and remaining herbs into the sauce, seasoning with salt and pepper to taste.

6. 6.

   Plate the meat, ladle over the sauce and add the beans. Serve optionally with watercress and mashed potatoes.