Lemon and Ricotta Stuffed Chicken Breasts

'Simple and delicious': my favourite description for food. Chicken breasts tend to be on the dry side so stuffing them with cheese, especially ricotta or feta, will keep them succulent and tender. Lemon and chicken are also best friends so you're always going to win when you pair the two of them together.
Lemon and Ricotta Stuffed Chicken Breasts

Ingredients: (serves 4)
4 Chicken breasts
160g Ricotta/Danish Feta
Rind of 1 lemon
30ml Lemon juice
Salt and pepper

Method: 
Preheat the oven to 190*C
Mix together the cheese, lemon rind, lemon juice, pinch of salt and a good grinding of pepper.
Take the chicken breasts and butterfly them: Cut the fat side from the centre outwards without cutting all the way through so that you create an even layer of chicken that is wide and flat. (Alternatively you can place the breasts between sheets of clingfilm flatten them with a rolling pin.)
Place a tablespoon of the cheese mixture into the centre of each breast and roll the sides over to seal.
Season and then brown the stuffed chicken breasts in a frying pan with a little oil, turning them gently so as not to let them open, then lay them into a baking dish.
Bake them for 18-25 minutes depending on the size. For small 18 minutes, for larger 25 minutes.
Cover with foil and allow to rest for 5 minutes before serving.