1 Preheat oven to 180°C. Line a large baking tray with baking paper and place potatoes on tray. Spray with olive oil and cook for 15 minutes.
2 Meanwhile, cut a pocket into the thick side of each chicken breast, being careful not to cut right through. Place ricotta, herbs, garlic and lemon zest into a small mixing bowl; stir until combined. Season mixture with cracked black pepper. Stuff each pocket with one-quarter of the ricotta mixture.
3 Place the flour into a shallow bowl. In a second bowl, lightly beat the milk and egg together and place breadcrumbs into a third bowl. Working one at a time, dip chicken in the flour to coat, then into the egg mix, then the breadcrumbs. Repeat with the remaining chicken.
4 Heat 1 tablespoon of olive oil in a large non-stick frying pan and place over high heat. Cook chicken for 2 minutes each side. Remove from pan and transfer onto a large baking tray lined with baking paper. Bake with potatoes for a further 10 minutes, or until cooked through.
5 Thickly slice chicken and serve with steamed green beans and roast potatoes.