Step 1

Preheat oven to 220C. Finely grate 1 1/2 tablespoons parmesan. Reserve remaining parmesan. Reserve 1 tablespoon oregano leaves. Coarsely chop remaining leaves. Combine ricotta, lemon rind, garlic, chopped oregano and grated parmesan in a bowl. Season.

Step 2

Place 1 piece of chicken between 2 pieces of plastic wrap. Use a rolling pin to pound until 4-5mm thick. Top with one-quarter of the ricotta mixture. Fold over to create a parcel. Use toothpicks to secure. Repeat with the remaining chicken and ricotta mixture.

Step 3

Heat oil in a heavy-based ovenproof frying pan over medium-high heat. Add chicken parcels and capsicum to pan. Season. Cook for 5 minutes, turning once, until golden. Sprinkle with reserved oregano leaves. Roast for 10 minutes or until chicken is cooked and capsicum is tender. Discard toothpicks. 4 Combine the rocket and artichoke in a bowl. Use a vegetable peeler to shave the remaining parmesan. Add to the rocket mixture. Drizzle over reserved artichoke marinade. Serve with the chicken and capsicum.