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’Nduja, ricotta and lemon stuffed chicken with sourdough

Name: ’Nduja, ricotta and lemon stuffed chicken with sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 100g ’nduja (see Know-how); 150g ricotta; Finely grated zest 2 lemons; 2 tbsp chopped fresh thyme leaves; 6 free-range skin-on chicken supremes, or chicken breasts (see Know-how); 6 sourdough slices; 1 fat garlic clove, halved; Olive oil for drizzling; 250g tenderstem broccoli; 250g petits pois; 150g asparagus, trimmed

Published: 28 Apr 20
Updated: 18 Mar 24

Chicken supremes are stuffed with ‘nduja, ricotta, lemon zest and thyme in this standout spring dish. Serve with bright greens and crunchy sourdough for a spectacular lunch or dinner.

Looking for more? Check out these chorizo-stuffed chicken breasts too.

Easy
April 2020

Test kitchen approved

Serves 4
Hands-on time 10 min, Oven time 25-31 min

Chicken supremes are stuffed with ‘nduja, ricotta, lemon zest and thyme in this standout spring dish. Serve with bright greens and crunchy sourdough for a spectacular lunch or dinner.

Looking for more? Check out these chorizo-stuffed chicken breasts too.

Nutrition: per serving

Calories: 486kcals
Fat: 16.2g (5.4g saturated)
Protein: 50.4g
Carbohydrates: 31.1g (3.5g sugars)
Fibre: 7.1g
Salt: 1.6g

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Ingredients

100g ’nduja (see Know-how)
150g ricotta
Finely grated zest 2 lemons
2 tbsp chopped fresh thyme leaves
6 free-range skin-on chicken supremes, or chicken breasts (see Know-how)
6 sourdough slices
1 fat garlic clove, halved
Olive oil for drizzling
250g tenderstem broccoli
250g petits pois
150g asparagus, trimmed

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Method

Heat the oven to 200°C/180°C fan/gas 6. In a medium mixing bowl, use a fork to mash together the ’nduja, ricotta, half the lemon zest, 1 tbsp thyme and some salt and ground black pepper until combined.
Gently loosen one side of the skin from each of the chicken supremes with your fingers and stuff with 1-2 tbsp ’nduja filling (see Make Ahead).
Rub each slice of bread with the cut sides of the garlic clove and set on a baking tray. Top each with a chicken supreme, drizzle with oil, then season well. Roast in the oven for 20-25 minutes, then remove the tray and scatter the vegetables around the chicken, tossing in the tray juices to coat.

Return the tray to the oven for 5-6 minutes more until the chicken is cooked through and the vegetables are just starting to char. Serve sprinkled with the remaining lemon zest and thyme leaves.

Recipe from April 2020 Issue

Nutrition

Nutrition: per serving

Calories: 486kcals
Fat: 16.2g (5.4g saturated)
Protein: 50.4g
Carbohydrates: 31.1g (3.5g sugars)
Fibre: 7.1g
Salt: 1.6g

delicious. tips

Prepare the stuffed chicken up to a day ahead to the end of step 2, cover and chill.
Chicken supremes are chicken breasts with the small fillet and upper wing bone still attached. They’re available from good butchers, but if you can’t find them, use large skin-on chicken breasts instead.

’Nduja is a spicy spreadable salami from Calabria, available from Waitrose and delis. If you’re not a fan of hot food, use a smaller amount than specified in the recipe.