Tuesday, September 19, 2006

RECIPE: Chicken Stuffed with Pesto and Ricotta Cheese

Chicken Roulade W Pesto Detail

Chicken Stuffed with Pesto and Ricotta

4 Chicken Breasts
2 cups ricotta
3;4 cup pesto
salt and pepper
vegetable oil

Preheat oven to 375.

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.

In a large bowl combine the pesto and ricotta cheese. Put a large spoonful of the stuffing over the breast and roll up. Stick toothpicks into the chicken to make sure the chicken stays tight and the stuffing does not spill out. Brush the breasts with a little bit of vegetable oil and then sprinkle on salt and pepper. Bake for about 45 minutes and then let rest. Remove the chicken rolls to a cutting board, remove the toothpicks and then slice on an angle and move to a platter. Serve at room temperature or warm.

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