Pesto & ricotta chicken

Name: Pesto & ricotta chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp pesto sauce; 4 oz ricotta cheese; 4 skinless chicken breast; 1 tbsp olive oil; black pepper; 1 bunch chives (fresh); 4 medium tomatoes (peeled & seeded)& chop; 1 lime; salt & pepper; 3 1/2 olive oil; 1/3 cup olive oil; small salad

britani @cook_3110818

Found this recipe in a chicken cookbook. This recipe is great for guest coming over.

britani @cook_3110818

Found this recipe in a chicken cookbook. This recipe is great for guest coming over.

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Ingredients

30 mins

4 servings

1 tbsppesto sauce
4 ozricotta cheese
4skinless chicken breast
1 tbspolive oil
black pepper
1 bunchchives (fresh)
4medium tomatoes (peeled & seeded)& chop
1lime
salt & pepper
3 1/2olive oil
1/3 cupolive oil
small salad

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Steps

30 mins

1

Mix together pesto & ricotta in small bowl until well combine.
2

Using a sharp knife cut a deep slit in side of chicken to make a pocket. Spoon in ricotta mix into pocket & reshape to enclose breast. Place in chicken on plate, cover & chill 30 minutes.
3

To make vinaigrette, pour 3 1/2 olive oil into blender, add the chives and process until smooth. Strape the mixture into bowl and stir in tomatoes, lime juice and rind. Season with salt & pepper.
4

Brush the chicken with 1/3 cup olive oil and season with pepper. Grill on fairly hot grill for 8 minutes on eah side. Transfer to serving plate, spoon over vinaigrette & serve.
5

Garnish with salad.