- Combine the potatoes with the pesto, honey and olive oil. Season to taste and leave to marinate for 30 minutes.
- Place the potatoes on a baking tray and bake in the oven for 15-20 minutes at 185°C.
- Combine the ricotta with fennel, sundried tomatoes, walnuts, egg yolk and basil. Season with salt and pepper.
- Divide the mixture over the chicken fillets and bake in the oven for 15-20 minutes at 185°C.
For a vegetarian alternative, use thick slices of courgette or aubergine instead of chicken fillets.