Roast Chicken Breast with Sun-Dried Tomato and Pesto Stuffing
Ingredients
1/4 cup ricotta
1/4 cup sun-dried tomatoes, drained and chopped
2 tablespoons basil pesto
salt and freshly ground black pepper
4 boned chicken breasts, skin on
2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Description
When ripe tomatoes are dried their flavour intensifies, making them perfect for adding flavour to chicken.
Method
Preheat oven to 180C.
Combine the ricotta, sun-dried tomatoes and pesto in a small bowl. Season to taste.
Place the chicken breasts on a chopping board. Carefully separate the skin from the breast with your fingers to make a pouch, and gently push one-quarter of the stuffing mixture into each pouch. Place the chicken breasts skin-side up in a ovenproof dish. Drizzle with the olive oil and sprinkle with the dried herbs.
Bake for 30-40 minutes or until the juices run clear when pierced. Remove from the oven and allow to rest for 5 minutes before serving.
Categories
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