Chicken stuffed under the skin, mushrooms and thyme

4 chicken breasts, skin on
Vegetable oil
250 ml (1 cup) of mushrooms, chopped
1 small onion, finely chopped
1 sprig of thyme, chopped
Salt and pepper
180 ml (3/4 cup) of Allégro 4% low sodium ricotta

Preheat the oven to 180º C (350º F).
Pull the skin three-quarters of the way off the breasts, leaving it attached to the thick part of the breasts.
Add some oil to a saucepan and brown the mushrooms and onion for 5 minutes. Add the thyme, salt, and pepper. Continue cooking for 2 minutes.
Pour the mushroom preparation into a strainer and press down to extract the juice. Set aside.
In a bowl, mix the Allégro ricotta with the mushrooms. Spread this mixture onto the breast meat and cover by pulling the skin back over it.
Place the stuffed breasts into an oven-safe dish. Add the mushroom juice, cover with aluminium foil and cook for 20 minutes.
Serve very hot.

A meal rich in protein, which largely contributes to a feeling of satiety. By not eating the skin, you will avoid a large part of the fat intake while still enjoying the flavours of the stuffing. The ricotta also serves to increase this recipe’s calcium content!