Impress with this gourmet chicken stuffed with creamy ricotta and served in a tangy tomato butter sauce.

Prep Time : 0:40 | Cook Time : 0:15 | Total Time : 0:55 | Serving : 4 person.

Ingredients

• 200g whole-milk ricotta

• 60g pitted kalamata olives, thinly sliced

• Finely grated zest of 1/2 lemon

• 1 teaspoon thyme leaves, plus extra, to serve

• 1 egg yolk

• 4 x 180g free-range chicken breast fillets, tenderloin removed

• 12 thin slices prosciutto

• 2 teaspoons olive oil

• 250g roman beans, trimmed, each cut into 3, blanched

• 250g baby green beans, trimmed, blanched

Tomato-buttersauce

• 2 tablespoons olive oil

• 2 eschalots, halved, thinly sliced

• 1 clove garlic, thinly sliced

• 2 x 200g punnets grape tomatoes, halved

• 1/2 cup dry white wine

• 125g butter, chilled, cut into cubes

Method

• Step 1

  Preheat oven to 190°C. For filling, combine ricotta, olives, zest, thyme and yolk in a bowl, and season with salt and pepper.

• Step 2

  Cut a slit horizontally along the side of each chicken breast, without cutting all the way through, to create a pocket. Spoon a quarter of the filling into each pocket. Place 3 slices of prosciutto, slightly overlapping, horizontally in front of you. Place a breast across the prosciutto slices, then roll up. Repeat with remaining prosciutto and chicken.

• Step 3

  Heat a heavy-based frypan over medium-high heat. Add olive oil and cook chicken for 5 minutes, turning on all sides, or until browned.

• Step 4

  Transfer to a roasting pan and roast for 10 minutes or until cooked through.

• Step 5

  Meanwhile, to make tomato-butter sauce, heat olive oil in a frypan over medium heat. Add eschalots and garlic and cook, stirring, for 1 minute. Add tomatoes and cook for 5 minutes or until soft but still holding their shape. Add wine and simmer for 5 minutes or until reduced by half. Using a slotted spoon, remove tomatoes from pan, then gradually whisk in butter until melted and combined. Return tomatoes to pan and season. Do not allow the mixture to boil.

• Step 6

  Divide tomato-butter sauce among 4 shallow bowls. Cut chicken on the diagonal into 3 or 4 slices and place in bowls. Top chicken with beans and serve scattered