Sunday, March 25, 2012

Pesto-Ricotta Stuffed Chicken Breasts

As per Valentine's tradition, the hubs and I whipped up some fantastic eats in 519 Kitchen this past, I realize this past weekend was not Valentine's Day. In fact, Valentine's day has long come and gone. However, we were hosting lovely friends on Valentine's Day and went out for spicy Korean chicken. Shortly after Valentine's day, we were soaking up the broth of Pho Noodles and the warmth of Southern Vietnam.

Then we hosted more friends.

Then we started school.

And we needed to adjust to the new semester. So, Valentine's Day traditions were put on hold.

Good things come to those who wait. Such as chicken, stuffed with homemade Pesto and Ricotta.


Start with two chicken breasts (or some kind of butterfly, fillet ? not entirely sure as that cut is not available in the land of Kimchi) and carefully slice in half to create four thin fillets. Pound the chicken breasts out to about 1/4 inch or less with a meat mallet or canned food item of choice. Season breasts with salt and pepper and procede to stuff as you like, we used some 'ricotta' (from the semi-failed yogurt-making operation) and Walnut-Basil Pesto before rolling and tucking. Next, dip the rolled chicken into a bit of milk (or buttermilk/failed yogurt) and Italian Bread Crumbs. Bake in a preheated oven of 450*F (232*C) for 20 minutes or until chicken is thoroughly cooked. Enjoy with rice or bread, and your favorite person(s).

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