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Chicken escalopes, whipped ricotta & tomatoes

Chicken escalopes, whipped ricotta & tomatoes

A quick, summery supper dish that’s ready in no time. For hearty appetites, serve with warmed olive ciabatta or rosemary focaccia.

3.5 out of 5 stars(5) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g tub ricotta
  • 1 clove/s garlic, chopped
  • 1 tsp clear honey
  • 4 tbsp milk
  • 560g pack Essential British Chicken Thigh Fillets
  • 1 tbsp Cooks' Ingredients Chicken Seasoning
  • 300g baby plum or cherry tomatoes, halved
  • 1 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
  • 1 tsp white wine vinegar
  • 2 tbsp Essential Olive Oil
  • ½ x 25g pack fresh basil, leaves picked, handful smaller leaves set aside


  1. Put the ricotta, garlic, honey, milk and a little salt and pepper into a blender or food processor and blend, scraping down the mixture from the sides of the bowl once or twice, until smooth and creamy.

  2. Cut each chicken thigh into 2 or 3 pieces, depending on size, and space slightly apart on a sheet of baking parchment. Place another sheet of parchment on top and beat the chicken with a rolling pin until flattened. Sprinkle on both sides with chicken seasoning.

  3. Add the tomatoes, tomato paste, vinegar and 1 tbsp oil to a small pan. Tear the basil leaves into the pan. Add a little seasoning and heat through for 2 minutes, until the tomatoes are hot but retain their shape.

  4. Heat the remaining oil in a large frying pan and fry the chicken for 3-4 minutes on each side, or until cooked through with no pink meat and juices that run clear. Transfer to plates with the whipped ricotta and tomatoes and serve scattered with the reserved basil leaves.

Cook’s tip

Bashing chicken thinly between sheets of parchment is a great way to speed up the cooking process for many recipes over the summer months. You can also try this recipe with a pork fillet, cut into thick medallions Recipes: Silvana Franco, Photographs: Mowie Kay, Food styling: Troy Willis, Styling: Max Robinson, Art direction: Pippa Paine then flattened out and fried, as above.


Typical values per serving when made using specific products in recipe


1,780kJ/ 427kcals



Saturated Fat












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