Chicken Breasts Stuffed W/Sun-Dried Tomatoes & Ricotta
Chicken Breasts Stuffed W/Sun-Dried Tomatoes & Ricotta
2 Whole boneless chicken breasts pounded to 1/4 thickness
8 oz Ricotta softened at room temp
16 Sun-Dried Tomatoes packed in oil, diced finely
1.2 cup grated mozzarella
1 Sm can tomato paste
1 tsp each Oregano, basil & parsley
1 tbs olive oil
Salt & pepper to taste
Pound chicken breasts flat being careful not to tear or break. Mix Ricotta with diced tomatoes, oil & herbs. Spoon small amount into each breast and roll up (like jelly roll) Secure with toothpick. Brush tops with tomato paste. Sprinkled grated parmigiana on top. Bake at 350 for 30-35 minutes.
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