Easy to Cook Chicken Fillet with Ricotta and Pesto Potatoes
- ⏱ 50 minutes
- Easy
- Serves 10
- 👥 2-cook recipe
Chicken fillets filled with ricotta, fennel, sundried tomatoes, walnuts, egg yolk and basil, served with pesto-marinated potatoes.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Easy to Cook Chicke...
0/0
COOK 1COOK 2
1Make the filling
Finely chop the fennel
Chop the walnuts
In a bowl, combine the ricotta with the fennel,...
2Marinate the potatoes
3Dice the tomatoes
+ 4 more steps in the app
Easy to Cook Chicke...
0/0
COOK 2COOK 1
1Make the filling
2Marinate the potatoes
In a bowl, combine the potatoes with the pesto, honey...
Season to taste and leave to marinate for 30 minutes
3Dice the tomatoes
Dice the sundried tomatoes
+ 4 more steps in the app
Ingredients
- 1.5 kg Aviko Steam and Fresh 20/30 potatoes
- 350 g green pesto
- 10 g honey
- 400 g ricotta
- 125 g fennel (finely chopped)
- 100 g sundried tomatoes (diced)
- 250 g walnuts (chopped)
- 100 ml egg yolk
- fresh basil leaves, to taste
- 10 chicken fillets
The full plan
Split between two cooks — each step says who's on it.
1. Make the filling COOK 2
- Finely chop the fennel
- Chop the walnuts
- In a bowl, combine the ricotta with the fennel, sundried tomatoes, walnuts, egg yolk and basil
- Season with salt and pepper
2. Marinate the potatoes COOK 1
- In a bowl, combine the potatoes with the pesto, honey and olive oil
- Season to taste and leave to marinate for 30 minutes
3. Dice the tomatoes COOK 1
- Dice the sundried tomatoes
4. Fill the chicken COOK 1
- Divide the mixture over the chicken fillets
🤝 Cook 2 hands over the mixture.
5. Bake the chicken COOK 1
- Bake the chicken fillets in the oven for 15-20 minutes at 185°C
6. Bake the potatoes COOK 2
- On a baking tray, bake the potatoes in the oven for 15-20 minutes at 185°C
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