Chicken Breasts Stuffed with Ricitta, Mint & Lemon

Ingredients:
2 chicken breasts
200 g of spaghetti
100 g of ricotta cheese
1 small bunch of mint, chopped
Juice of 1/2 lemon
Salt to taste
Black pepper to taste (better if it´s freshly ground)
Extra virgin olive oil

Preparation:
*Butterfly the chicken breasts.
*Mix the ricotta with half of the mint (keep the other half for sprinkling over the spaguetti) and the lemon juice. Stuff the breasts with the mixture and close the cuts using skewers, season with salt and pepper to taste.
*Preheat the oven to 180º, 350F, gas mark 4.
*Heat 2 tbsp of olive oil in a frying pan and cook the breasts just to slightly brown them, about 2,5 minutes on each side.
*Take to the oven with the olive oil and roast for 15 minutes.
*In the meantime cook the pasta in plenty of salty water, until al dente, aprox. 10 minutes. The best is to test the texture with a fork until it´s al dente. Not too soft and not too hard. Stir with a fork so the threads separate.
*Drain and mix the spaghetti with the olive oil in which the breasts have roasted.
*Sprinkle the pasta with the chopped mint and serve it with the chicken breasts, drizzle a bit of lemon juice and a bit of olive oil over it and enjoy.