Cup Ricotta Cheeese
Fresh Basil Leaves
Pat Airline Chicken Breast dry.
Preheat grill to 375 F.
Rub bell pepper in oil, roast in pan in oven until skin bubbles.
Remove bell pepper and cover with bowl to soften skin. Remove skin then slice longways to make strips. Set to the side.
Using a sharp knife, slice breast in the middle leaving a little space uncut so you can unfold.
Cover with plastic film skin side down.
Pound flesh side without skin to abouot 1/3 inch thickness.
Remove film from chicken and let rest.
In mixing bowl combine ricotta, garlic powder, salt, pepper, and italian seasoning.
Spread cheese mixture evenly inside chicken breast.
Top with sliced roasted bell peppers and basil leaves.
Fold stuffed chicken back and preheat pan on medium high heat.
Sear skin side down for three minutes.
Let rest 2-3 minutes for cheese to firm back up.
Serve each breast whole.
Sautéed kale with blistered cherry tomatoes