Ricotta and lemon stuffed chicken breasts with spiced rice salad

I went to the loveliest little spot in Woodstock yesterday for lunch (yes, I know, there are many) BUT instead of being overpriced and underwhelming this was everything you'd expect in terms of quirky-kitsch styling, buzzing ambiance and great food only at a fraction of the price of many of the other 'trendy' spots that surround the Old Biscuit Mill. This hidden gem is called 'The Kitchen' and it's a daytime eatery focusing on gorgeous, innovative salads and healthy sandies. It's great. 

It's more of a 'bar' than a restaurant with most of the customers coming in to pick up their lunch to go rather than sit down to eat it. There are long benches in and outside, so it's perfect to go for a quick bite on the run or with a mate for a tasty catchup. It will cost you between R40 and R55 to eat here and you will leave feeling full and oh so healthy!*

Inspired by yesterday's treats I decided to make a healthy duo that can be served at room temperature as well as hot (the chicken rather than the rice). Tasty, tangy - a fusion of punchy flavours without the grease. The salad keeps perfectly for a few days in the fridge and cooking the chicken on the bone means it stays juicy and tender and costs you next to nothing!

Ricotta and lemon stuffed chicken breasts with spiced rice salad

Ingredients:

• 1 packet/350g courgettes (sliced)
• 2 cups basmati rice
• 1 tsp curry powder
• 1 cup Bulgarian yoghurt
• 1/3 cucumber (diced)
• 1 punnet fresh mint (chopped)
• 1 large carrot (shaved into thin strips with a peeler)
• 1 small punnet cherry/rosa tomatoes (halved)
• 1 handful sugar snaps (chopped)

• 4 chicken breasts (skin on, bone in)
• 250g ricotta (If you can't find it in the store use 200g cottage cheese and a handful of bread crumbs)
• Juice and zest of 1 large lemon
• Salt and pepper to taste

Method:

• Preheat oven to 190*C

• Fry the courgettes until browned in a smoking hot pan with a little olive oil and salt in 2 batches and set aside to cool.
• Cook the rice then drain and rinse with cold water to cool.

• In a bowl mix together lemon zest, juice, ricotta and a little salt and pepper and stuff even amounts of the mixture between the skin and the breasts. 

• Pop onto an oven tray, drizzle with a dash of olive oil and salt and pepper and bake for 35 minutes.

• Put the rice in a serving dish and add curry powder, yoghurt, cucumber, mint, carrot, tomatoes and sugar snaps and stir well to combine.

• Enjoy!

 *Contact details for 'The Kitchen':
info@karendudley.co.za
www.karendudley.co.za
111 Sir Lowry Rd
Woodstock
Cape Town