Step: 1/10

Place the ricotta in a sieve and leave to drain for at least 4 hours.

Step: 2/10

Wash the herbs and shake dry, then finely chop the leaves.

Step: 3/10

Mix the chopped herbs with the ricotta and season with salt and pepper.

Step: 4/10

Make a deep cut at the top end of each chicken breast fillet, creating a pocket.

Step: 5/10

Use a piping bag to fill the chicken breasts with the herby ricotta.

Step: 6/10

Use 2 cocktail sticks to close each pocket opening.

Step: 7/10

Squeeze 1 tbsp juice from the lemon and mix with the honey in an ovenproof dish.

Step: 8/10

Place the chicken breasts in the dish, turn in the honey mixture to coat and leave to marinate for 2 hours in the fridge.

Step: 9/10

Remove the chicken from the marinade and drain well.

Step: 10/10

Roast the chicken breasts on a lightly greased grill rack under a preheated hot grill for about 12 minutes, turning frequently, until cooked through. Season with salt and pepper and serve immediately.