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!
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.
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.