Ricotta Pesto Stuffed Chicken Breasts Recipe

Ricotta Pesto Stuffed Chicken Breasts Recipe

This is a great recipe that my family loves and is also easy to make when company comes over. It is simple but jazzes up chicken in a fun Italian way and it is delicious and will get many compliments!

Ingredients

2 skinless, boneless chicken breast halves

Cracked black pepper

       1 bunch fresh basil (1/2 ounce)

       1/2 cup light ricotta cheese

 1/4 cup pine nuts

1/4 cup finely shredded Parmesan cheese

1/2 cup fat-free half-and-half 

Directions

Season chicken breast fillets with cracked pepper. Heat a medium skillet, lightly coated with    cooking spray, over medium heat. Add chicken. Cook for 12 to 15 minutes or until done (170 degrees), turning once. Set aside to cool slightly. Coarsely chop fresh basil and place in blender or food processor with ricotta cheese and pine nuts. Blend until pine nuts are finely chopped and ingredients are mixed through. Make a lengthwise cut in one side of each cooled chicken breast. Stuff each breast with basil mixture, allowing until full, but not overflowing. Place in a shallow baking pan and pour cream over each and top with Parmesan cheese. Bake, uncovered, in a 300 degree oven for 10 to 15 minutes or until cream is bubbling. Eat and enjoy! 

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.