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Category: Chicken
Prep Time: Cook Time: Total Time:
3-4 boneless, skinless chicken breasts, pounded thin
3-4 slices prosciutto
Filling
1/4 cup pine nuts, toasted
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp butter
3 medium shallots, finely chopped
1/2 cup ricotta cheese
1/4 cup pesto sauce
1 egg yolk
1/8 tsp pepper
Preheat oven to 350. Heat butter in a skillet and add the shallots and sauce over low heat until softened but not brown. Remove from heat and mix together with remaining filling ingredients.
Place a slice of prosciutto on each breast half. Spread filling evenly over prosciutto. Fold the breast over in half and place in a baking dish. Bake for 30 minutes or until the chicken is tender.
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PESTO STUFFED CHICKEN BREASTS
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Category: Chicken
Prep Time: Cook Time: Total Time:
3-4 boneless, skinless chicken breasts, pounded thin
3-4 slices prosciutto
Filling
1/4 cup pine nuts, toasted
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 tbsp butter
3 medium shallots, finely chopped
1/2 cup ricotta cheese
1/4 cup pesto sauce
1 egg yolk
1/8 tsp pepper
Preheat oven to 350. Heat butter in a skillet and add the shallots and sauce over low heat until softened but not brown. Remove from heat and mix together with remaining filling ingredients.
Place a slice of prosciutto on each breast half. Spread filling evenly over prosciutto. Fold the breast over in half and place in a baking dish. Bake for 30 minutes or until the chicken is tender.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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