- Prep time
- 15-20 minutes
- Cook time
- 20-25 minutes
- 4 servings
Creamy ricotta balances the sweet and peppery flavors of the basil in this luscious dish.
- 4 boneless skinless chicken breasts
- ¼ pound basil pesto
- ½ pound ricotta
- 1 cup panko bread crumbs
- 1 lemon, zested and juiced
- ¼ cup flour
- 1 tablespoon poultry seasoning
- Kosher salt and cracked pepper to taste
- 1 tablespoon olive oil
Preheat oven to 350°F.
Lay one chicken breast on a clean cutting board. Insert a paring knife gently into the thickest tip of the breast. Make a horizontal incision, being careful not to cut through to the sides. Use your fingers to deepen the cavity made by the incision. Repeat process with remaining breasts.
In a bowl, mix pesto, ricotta, panko, lemon juice and zest. Separately, combine flour and seasonings.
Fill a pastry or zip-top bag with the basil and ricotta mixture. Trim tip of bag then insert it into the cut side of each chicken breast, squeezing an even amount of filling into each. Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium heat. Lay each breast top side down in the oil and brown for approximately 3-5 minutes. Gently turn chicken over, then place skillet on middle rack of oven and bake for 20 minutes or until the internal temperature reaches 165 degrees