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Photo of Ricotta and lemon thyme stuffed chicken by WW

Ricotta and lemon thyme stuffed chicken

Total Time
45 min
20 min
25 min
Inside this chicken is a delicious pocket of creamy cheese with a hint of lemon – the perfect partner to the pretty pea-and-potato mash


Sebago potato

250 g, or coliban, coarsely chopped

Frozen green peas

½ cup(s), (120g)

Reduced-fat ricotta cheese

50 g

Fresh lemon rind

½ tsp, finely grated

Fresh thyme

½ tsp, finely chopped


½ clove(s), crushed

Oil spray

1 x 3 second spray(s)

Skinless chicken breast

250 g, (buy 4x125g)

Skim milk

2 tbs

Reduced fat oil spread

2 tsp


½ medium, wedges to serve


  1. Boil, steam or microwave potato and peas, separately, until tender.
  2. Meanwhile, combine ricotta, rind, chopped thyme and garlic in a bowl. Cut a horizontal slit in the side of each chicken breast to form a pocket. Spoon ricotta mixture into pockets. Secure with wooden skewers or toothpicks.
  3. Preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil. Cook for 5–6 minutes each side or until cooked through. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
  4. Drain peas, reserving 1 tablespoon cooking liquid. Blend or process peas with reserved cooking liquid until almost smooth. Drain potato and place in a large bowl with milk and spread. Mash until smooth. Season with salt and freshly ground black pepper. Spoon pea mixture into mashed potato and use the end of a fork to gently swirl it through.
  5. Divide mash among plates and top with chicken. Serve with thyme sprigs and lemon wedges.


SERVING SUGGESTION: Steamed vegetables, such as sugar snap peas, baby carrots, broccoli and yellow squash.