Ricotta Stuffed Split Chicken Breasts

 

Ricotta stuffed split chicken breasts is the result of extra ricotta after Easter.   Wanting to do something other than stuffed shells, lasagna or cannoli, this delicious dish was created.

Place three tablespoons of olive oil in a baking pan and set aside.

Preheat oven to 375 degrees.

• 2 T olive oil 
• 1 shallot 
• 1 garlic clove, minced 
• 2 c ricotta cheese, drained 
• ½ c tomatoes, diced 
• ½ c pecorino cheese 
• 1 T basil, chopped 
• 2 T parsley, chopped 
• salt and pepper to taste

Place oil, shallots and garlic in a skillet and cook for three minutes.  Remove from heat and place the mixture in a large bowl to cool.  In another small bowl, mix together the tomatoes, pecorino, basil parsley and salt and pepper.  Stir in the cooled shallot and garlic mixture.   Stir in the ricotta.

Make a split in the center of the breast meat of each breast and stuff with the mixture in the slit.  Place the chicken in the prepared baking dish.  Rub the outside of the chicken with olive oil and fresh herbs.  Place in the oven for half an hour. 

Serve over a dish of some fresh home made pasta.  Yum!