Saturday, April 22, 2006

RECIPE: Stuffed Chicken Breasts

6 Chicken Breasts - skinless and boneless
1/4 cup Pesto Sauce
8 oz container Ricotta Cheese
2 Cups of Chopped Spinach
Garlic Powder

Please note that these measurements are totally a guess because I change the recipe depending on what I have on hand.

To pound the Chicken Breasts, rinse the chicken breast in water so that it is moist. Place the breast between two pieces of plastic wrap. Then pound until it is fairly thin. The water really helps to prevent that the chicken gets torn when pounding it flat.

Preheat oven to 350. In a bowl, combine pesto, ricotta and spinach. Sprinkle the inside of the breast with a little garlic powder, salt and pepper. Put a large spoonful of the stuffing over the breast and roll up. Stick the end with a toothpick or it will all fall apart while baking. Bake for about 1 hour and then let rest. Remove the chicken rolls to a cutting board, remove the toothpick and then slice on an angle and move to a platter. Serve at room temperature or warm.

Reluctant Housewife Recipes

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