4 chicken breasts (skin removed)
200 grams ricotta
1 cup fresh mint leaves, chopped
salt and freshly ground black pepper
extra virgin olive oil
400 grams dried fettuccini
8-10 toothpicks or 4 skewers
Preheat your oven to 180C.
Chicken: Butterfly each chicken breast and season lightly inside with salt and pepper.
In a bowl combine the ricotta, half the chopped mint leaves and the zest of one of the lemons. Season.
Spread the ricotta mixture over one side of each of the chicken breasts, roll to close and secure with the toothpicks. (Do not over stuff the breast or the filling will spill out when you try to close them up).
Heat 2 teaspoons of olive oil in an ovenproof saute pan and cook the breasts on each side until lightly golden (about 3 minutes each side) then place the pan in the preheated oven to roast for 15 mins.
Bring a saucepan of salt water to the boil. Add the fettuccini and cook until al dente (about 10 minutes).
Remove the chicken from the oven and allow it to rest, covered, for five minutes. Do not wash the pan.
Drain the pasta and place in a bowl. Take 2 tablespoons of the cooking juices from the pan and add to the pasta. Sprinkle in the remaining mint, the zest of the second lemon and the juice of half a lemon. Combine with the cooked pasta.
Divide the pasta between plates and place the cooked chicken breasts on top. Serves 4.