Ricotta And Sun Dried Tomato-Stuffed Chicken Breasts Recipe

Ingredients

•   ¼ cup oil-packed sundried tomatoes, drained and finely chopped
•   ½ cup ricotta cheese
•   1 egg white
•   ¼ cup fresh basil, chopped
•   1 green onion, finely chopped
•   4 skinless and boneless chicken breast halves
•   4 large slices prosciutto
•   1 tablespoon butter
•   1 tablespoon olive oil

Instructions

1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
2. In a bowl, combine the sundried tomatoes, ricotta, egg white, basil, and green onion.
3. On a work surface, butterfly the chicken breasts. To do this, slice each breast half in half horizontally without separating them completely, then open like a book. Spoon the sundried tomato stuffing in the centre of each breast half. Close the chicken breasts on themselves. Wrap with a slice of prosciutto and secure with a toothpick.
4. In an ovenproof skillet, heat the butter and oil. Add the chicken and brown on all sides. Bake for 8 to 10 minutes or until the chicken is cooked.

Source: Citron Limette

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