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Ingredients - Ricotta stuffed chicken with a potato salad:

1. Provide for Chicken breasts
2. Take for Ricotta cheese
3. Need for Thyme
4. Make ready for Parma ham
5. Need Salt and pepper
6. Prepare for New potatoes (some delicious red ones here)
7. Require of Dressing for potatoes:
8. Take - Olive oil
9. You need of Salt
10. Take of Lemon

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Ricotta stuffed chicken with a potato salad making:

1. Butterfly the chicken
2. Add some ricotta, thyme and season (not too much salt because parma ham is salty)
3. Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking
4. Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix.
5. On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180
6. Serve together with chicken juices and lemon from the potatoes :)

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