Place full capsicum and garlic (chop the top off only) into a tray with baking paper. Set your oven to a high heat and cook your capsicum until it is slightly charred. Turn frequently. Once charred remove from oven. Scrape the char off of the capsicum and remove skin from garlic.

In a blender, add capsicum, garlic, ricotta cheese, Parmesan cheese, olive oil, garlic, tomato paste, chilli flakes, paprika, salt and pepper. Blitz until smooth, adding olive oil progressively. Continue blitzing until smooth.

Take your chicken breast, cut in half into cutlets. Add salt and pepper, Italian herbs and a dusting of flour. Heat fry pan and cook on medium high until golden on both sides.

Once golden, add in your pesto mix. Allow to cook for 2-3 mins with the chicken. Add a dash of heavy cream and stir. I suggest starting easy on your cream and adding progressively. Too much cream will cause the pesto to lose flavour.

Turn heat down to low and simmer for 10-15 mins. The sauce should become a darker, nice colour. Add more Parmesan into the sauce.

Once the sauce has reduced slightly, turn the heat off and serve with your choice of pasta, mash potato, rice or whatever else you see fit. Garnish with basil and Parmesan or grano cheese. Enjoy.