Ricotta and lemon stuffed chicken

Cut a slit in a chicken breast and fill with a mixture of low-fat ricotta cheese, lemon rind, fresh thyme and garlic. Secure with a toothpick. Bake with a little olive oil. Boil potato and peas and mash with skim milk. Season with salt and pepper. Serve with sliced chicken breast with steamed sugar snap peas. Follow with a piece of fresh fruit.