Wednesday, September 11, 2013

Chicken Breasts Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes

This dish came together because I just happened to have all four of these ingredients in the refrigerator and I needed to make dinner. I had made the sun-dried tomatoes a few days ago without any plan for them other than letting Eric snack on them. I had a little ricotta that needed to be used before it expired, and I happened to pick up the pesto at the store on a whim. It all just came together into one delicious dinner.

2 boneless, skinless chicken breasts
4 tablespoon ricotta cheese
2 tablespoon mozzarella, shredded
2 tablespoon Parmesan, grated
2 tablespoons sun-dried tomatoes*
3 tablespoon pesto**
pepper, to taste
1 egg white
3/4 cup breadcrumbs (I usually make my own by crushing saltine crackers)

Heat oven to 375 degrees. Grease an 8x8-inch pain with cooking spray.

With a mallet, thin the chicken breasts to a 1/4-inch thickness. Mix the ricotta, mozzarella, Parmesan, pesto, sun-dried tomatoes, and pepper together in a small bowl. Spread half the mixture on each chicken breast and roll the breasts up tight.

Place the egg whites and breadcrumbs each in a different shallow bowl. Dip the chicken rolls in the egg then in the breadcrumbs, coating it. Set the chicken breasts seam side down in the baking dish. Bake uncovered for 35 to 40 minutes or until the chicken is thoroughly cooked.

*I make my own sun-dried tomatoes out of cherry tomatoes. If you're using sun-dried tomatoes out of can, you'll want to chop them up.

**I use Knorr pesto mix to make my pesto. But you can use jarred pesto or homemade.



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