Succulent stuffed chicken has never been easier. Make our simple ricotta stuffed, bacon wrapped chicken breast and satisfy everyone at the dinner table. We used a Le Creuset signature shallow casserole dish.
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Ingredients

8 rashers	Streaky bacon, (we love Hellers)
4	Waitoa large free-range chicken breasts (Main)
500 g	Baby potatoes
½ cup	Ricotta, (we love Perfect Italiano) (Main)
½ cup	Parmesan cheese, grated (we love Perfect Italiano)
½ cup	Sundried tomatoes, drained then chopped
3 Tbsp	Extra virgin avocado oil, (we love Olivado)
2	Garlic cloves, crushed
1 handful	Fresh basil leaves, chopped (we love Superb Herb)
½	Lemons, zest and juice
½ tsp	Salt and pepper

Directions

1. Preheat oven to 200C.
2. Using a small sharp knife cut a deep horizontal slit into each chicken breast to fit the stuffing
3. In a bowl combine ricotta, parmesan, sun-dried tomatoes, crushed garlic, basil, lemon juice and zest. Mix well then spoon into chicken breasts. Season with salt and pepper then wrap each breast in 2 rashers of bacon.
4. Toss potatoes in salt and pepper and extra virgin avocado oil.
5. Place chicken and potatoes on tray and bake for 40 minutes until chicken is cooked through, turning potatoes after 20 minutes.
6. Grill for 5 minutes so the bacon gets golden and crispy.