• 4 Boneless Chicken Breasts
  • 200g Basil Pesto
  • 200g Ricotta Cheese
  • Lemon Juice
  • 230g Flour
  • Sea Salt
  • Pepper
  • 1Tbsp Olive Oil

Preheat oven to 180 Degrees Celsius.

Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside.

Lay one breast on a clean cutting board. Use a paring knife inserting it gently into the thickest tip of the breast. Make a horizontal incision in the breast, be careful to not cut through to the sides. Use your fingers to deepen the cavity made by the incision. Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture. Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each. Dredge stuffed breasts in flour mixture, evenly coating each side.

Heat olive oil in a 12-inch oven-safe skillet over medium. Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes. Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

Serve with your favorite rice, rice pilaf, pasta, or roasted squash.