Ricotta and Sundried Tomato-Stuffed Chicken Breasts
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/2 cup (125 ml) ricotta cheese
- 1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped
- 1/4 cup (10 g) fresh basil leaves, finely chopped
- 1 green onion, finely chopped
- 1 egg white
- 4 boneless, skinless chicken breasts
- 4 large slices prosciutto
- 1 tbsp butter
- 1 tbsp (15 ml) olive oil
- 3/4 lb (340 g) tagliatelle
- 1/2 cup (125 ml) ricotta cheese
- 2 tbsp (30 ml) olive oil
- 3 plum tomatoes, seeded and diced
- 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (125 ml) chicken broth
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a bowl, combine the ricotta, sundried tomatoes, basil, green onion and egg white.
- 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 mixture in the centre of each breast. Close the chicken breasts up, wrap with a slice of prosciutto and secure with a toothpick.
- In an ovenproof skillet over medium-high heat, brown the chicken on all sides in the butter and oil. Bake in the oven for 5 to 6 minutes or until the chicken is cooked through.
Featured in the book Ma cuisine week-end Book (French Version)