Ingredients
Unit
4
Item
Unit
1/2
Item
Cup Ricotta Cheeese
Unit
1
Item
Bell Pepper
Unit
8-10
Item
Fresh Basil Leaves
Unit
To Taste
Item
Garlic Powder
Unit
To Taste
Item
Salt
Unit
To Taste
Item
Pepper
Unit
1 Tsp
Item
Italian Seasoning
Steps
Step 1:
Pat Airline Chicken Breast dry.
Step 2:
Preheat grill to 375 F.
Step 3:
Rub bell pepper in oil, roast in pan in oven until skin bubbles.
Step 4:
Remove bell pepper and cover with bowl to soften skin. Remove skin then slice longways to make strips. Set to the side.
Step 5:
Using a sharp knife, slice breast in the middle leaving a little space uncut so you can unfold.
Step 6:
Cover with plastic film skin side down.
Step 7:
Pound flesh side without skin to abouot 1/3 inch thickness.
Step 8:
Remove film from chicken and let rest.
Step 9:
In mixing bowl combine ricotta, garlic powder, salt, pepper, and italian seasoning.
Step 10:
Spread cheese mixture evenly inside chicken breast.
Step 11:
Top with sliced roasted bell peppers and basil leaves.
Step 12:
Fold stuffed chicken back and preheat pan on medium high heat.
Step 13:
Sear skin side down for three minutes.
Step 14:
Step 15:
Let rest 2-3 minutes for cheese to firm back up.
Step 16:
Serve each breast whole.
Traditional Sides
Sautéed kale with blistered cherry tomatoes
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