Preheat oven to 180°C
Mix the baby marrows, ricotta cheese, chutney, coriander, parsley, salt and pepper together in a small mixing bowl.
To stuff the chicken, run your hands under the skin of the chicken breast and separate the 2 layers to create a cavity to stuff the filling.
Push the baby marrow filling into the cavity until all the mixture is used up.
Place chicken in a roasting dish and rub with a mixture of oil and ½ the packet contents of the KNORR Garlic & Herb Potato Bake.
Roast at 180°C for 1 hour 30 minutes.
Serve with roasted potatoes, mint