1 cup fresh ricotta
2 spring onions sliced
1 lemon zested and juiced
4 chicken breasts trimmed of excess fat
½ cup sesame seeds
- Preheat oven to 180°C (160°C fan forced). Line a baking tray with baking paper. In a small bowl, combine ricotta, spring/green onions, zest and juice. Season with pepper. Place chicken between 2 sheets of plastic wrap and pound out to 4 mm thick.
- Divide ricotta filling between chicken fillets and roll up to form parcels, securing with toothpicks. Place sesame seeds into a shallow bowl and roll each chicken parcel in the seeds to coat evenly.
- Place onto tray and spray with oil. Bake for 35-40 min or until cooked through. Serve with mixed salad and steamed baby chat potatoes.