Basil-Ricotta stuffed Chicken Breast
4 boneless skinless chicken breasts
¼ pound basil pesto
½ pound ricotta
1 cup panko
Juice of 1 lemon
¼ cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil
Preheat oven to 350°
Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside.
Lay one breast on a clean cutting board. Use a paring knife inserting it gently into the thickest tip of the breast. Make a horizontal incision in the breast, be careful to not cut through to the sides. Use your fingers to deepen the cavity made by the incision. Repeat process with remaining breasts.
Fill a pastry or Ziploc-style bag with basil-ricotta mixture. Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each. Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium. Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes. Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.
these came out AWESOME! i couldn't eat them (thanks to ny lovely child's dairly allergies) but i had one small bite & i was pleased!
i served it with angel hair & pesto- nom nom!
and see- this is the only shot of the chicken i could get. the husband is fast- like a fox.