Ingredients
-
4 Chicken Breasts
-
1/2 cup (100 g, 3.5 oz) Ricotta Cheese
-
approx. 5 Tbps - recommended - see homemade recipe PestoMake it yourself! Click the Pesto link
-
2 Tbsp Olive Oil
-
2 (eg plum, vine ripe, or cherry ...) Tomatoes
-
1 small Red Onion
-
1 Garlic Clove
-
1 small bunch Fresh Basil
-
optional Baguette (French Bread)
Directions
Steps
|
1
Done
|
Stuff the ChickenPreheat the oven to 400°F (204°C). Pat the chicken breasts dry. Slice lengthwise to create a pocket. Generously spread pesto and ricotta cheese inside each breast. Tip: you can make your own homemade pesto in only a few minutes - get the recipe here. If desired, you can use two toothpicks per breast to hold them together. Season with salt and pepper on both sides. |
|
2
Done
|
Cook the ChickenHeat the oil in a pan on medium-high heat, preferably an oven-safe pan. Sear the chicken on each side, about 2-3 minutes each. Put the pan in the oven (or transfer to a baking dish or tray), and bake for 22 - 26 minutes (it depends on how thick your breasts are. To be sure, check with a meat thermometer - chicken should always be cooked at 165°. |
|
3
Done
|
Make the GarnishChop the onion, tomatoes, and basil. Crush the garlic and combine. Season with salt and pepper. Serve with toasted baguette and pesto. |
