recipes
Chicken fillet with a ricotta crust and an artichoke compote
Serves: 2
Ingredients
- 2 supreme of chicken
- 100g ricotta
- 1 tsp French mustard
- 2 tsp pesto calabresse
- 2 tsp grated cheese
- 1 leek
- 2 cloves garlic
- 10 artichoke quarters
- 1 tsp fresh rosemary
- 1 large potato
- 1 knob garlic butter
Method
Seal well the chicken and continue in the oven until nearly cooked through, remove from the oven and brush to top part with mustard. Meanwhile mix well the ricotta and pesto and put it on the mustard, sprinkle with grated cheese and finish under the grill until well browned. Cut the leeks in thin strips and toss in olive oil together with the artichokes and rosemary until well softened. Overcook the potatoes to mash easily, mix in the garlic butter season and using a piping bag pipe nicely the mashed potatoes on the side of the compote to top with ricotta crusted chicken.
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