Are you needing something different to do with chicken? This chicken is so moist with flavorful with the ricotta and basil pesto mixed together and stuffed in its middle and topped with a tangy, mild onion flavor, blended with lime and the sweetness of the tomatoes enriches this delicious recipe. Top it on top of a bed of baby spring lettuces and you have a superb meal. On the side is baked summer squash with several kinds of herbs and kinds of cheese, but that's another recipe coming tomorrow!
The Recipe:
Ricotta Pesto Stuffed Chicken with a
Tomato Vinaigrette
1/4 cup of low fat ricotta
cheese
1 heaping tablespoon of
basil pesto
2 boneless and skinless
chicken breasts
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground
pepper
2 cups of mixed baby
greens
Mix ricotta and pesto
together. Using a sharp knife cut
a deep slit in the fat side of the chicken breast to make a pocket. Spoon ½ of the ricotta mixture into the
pocket; use a toothpick to secure the pocket. Repeat on the second breast. Cover and place in the refrigerator for 30 minutes.
When time is up, remove
from the fridge and brush each breast with olive oil and season with salt and
pepper. Grill on a very hot BBQ
for about 8-10 minutes on each side depending on the size of the breasts.
Remove from grill and
plate each breast on top of 1 cup of mixed baby greens. Spoon the tomato vinaigrette over each
chicken breast and drizzle around the salad.
Tomato Vinaigrette
½ cup of olive oil
1 big handful of chives,
rough chopped
2 medium sized tomatoes,
seeded and chopped
Zest of 1 lime
Juice of the 1 lime
¼ teaspoon salt
¼ teaspoon of pepper
In a blender or food
processor, pour in the olive oil; add the chives and process until smooth. Add chive oil to a small bowl and
combine with chopped tomatoes, lime zest, lime juice, salt and pepper. Set a side until chicken is grilled.
Happy Eating!
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