Flash Stuffed Chicken Pockets with Red Pesto and Ricotta
- 2 skinless chicken breast
- 2 tbsp ricotta cheese
- 6 basil leaves, finely chopped
- 2 tbsp red pesto
- Sea salt and freshly ground black pepper
- 2 slices of prosciutto, pancetta or streaky bacon
- 2 sprigs or rosemary or thyme
- Olive oil
For the dressing
- 1 tbsp extra virgin olive oil
- ½ tbsp balsamic vinegar
Preheat the oven to 180° C (fan 160°C)/350°F gas mark 4.
Place the chicken breasts on a chopping board. Place your non-cutting hand flt over the breast and using a small sharp knife, cut a small pocket in the side of each breast for your stuffing, taking care not to cut right through.
To make stuffing, mix the ricotta, basil, and 1 tablespoon of the pesto together, adding a good grinding of black pepper.
Carefully stuff each breast with a spoonful of the stuffing. Season the chicken breast with a little salt and pepper, and wrap it in a slice of prosciutto, pancetta or bacon to seal the pocket. If you have them, tuck the rosemary or thyme under the wrapping, then tuck the ends underneath the breast and place on a baking tray.
Glaze each breast with the remaining pesto mixed with a little oil to dilute it to brushing consistency and bake in the oven for 20 – 30 minutes, until each chicken breast is cooked right through.
Make the dressing by whisking the oil and vinegar together with some seasoning to taste. Drizzle this over the chicken to serve. Credit to Laura Santtini
If you are stuck for recipe ideas with chicken then look no further. This flash stuffed chicken with red pesto and ricotta will tickle your taste buds. This dish is perfect with a variety of accompaniments but for tonight we are going with crushed new baby potatoes, green beans, tender stem broccoli and asparagus tips, drizzled with a mix of balsamic vinegar and olive oil.