Preparation

1. Combine the potatoes with the pesto, honey and olive oil. Season to taste and leave to marinate for 30 minutes.
2. Place the potatoes on a baking tray and bake in the oven for 15-20 minutes at 185°C.
3. Combine the ricotta with fennel, sundried tomatoes, walnuts, egg yolk and basil. Season with salt and pepper.
4. Divide the mixture over the chicken fillets and bake in the oven for 15-20 minutes at 185°C.

Tip

For a vegetarian alternative, use thick slices of courgette or aubergine instead of chicken fillets.