Pesto Chicken
Published in Chicken
Cut into slices on the diagonal and serve hot.
Ingredients:
- 150 g ricotta cheese
- salt, to taste
- black pepper, freshly ground, to taste
- 2 tbl olive oil
- 2 tbl basil pesto
- 4 large chicken fillets, with skin
Preparation:
- Mix the ricotta with 3 teaspoons of the pesto; salt and pepper to taste. Mix very thoroughly, and divide into four portions.
- Carefully lift up the skin from the fillets and spoon one portion onto each fillet. Pull the skin back to cover the pesto, and smooth it over to spread the pesto evenly.
- Place the chicken in a single layer on a lightly oiled oven dish (pack it snugly), and spread with the remaining pesto.
- Drizzle with oil, sprinkle with salt and pepper and bake at 200° C for about 20 minutes, until tender.
Serves 4.
Primary Ingredients: basil pesto, chicken fillets, ricotta cheese