Herb ricotta chicken with mushroom rice
Ingredients
- 2 ½ tsp rapeseed oil
- 2 leeks washed and sliced
- 180g closed cup mushrooms roughly sliced
- 125g brown basmati rice
- 3 thyme sprigs
- 2 cubes low salt vegetable stock cubes
- 60g ricotta
- good handful basil chopped, plus a few small leaves, to serve
- 1 garlic clove finely grated
- 10g parmesan finely grated
- 2 skinless chicken breast fillets
- handful chopped parsley plus extra to serve
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