Ricotta and Sun Dried Tomato-Stuffed Chicken Breasts

[ 1 ] March 12, 2015 |

Ricotta and Sun-Dried Tomato  Stuffed Chicken Breasts


This mouthwatering dish is very tasty. A flavorful mixture of  sun-dried tomatoes, basil, and ricotta cheese.

This is a very easy meal to prepare. Just a few ingredients.

The chicken breasts are stuffed with the ricotta mixture then wrapped tightly with prosciutto to help seal in the cheese, but also adding a layer of moisture and flavor that boosts the plain chicken breasts and adds a wonderful saltiness.

5.0 from 1 reviews
Serves: 4
  • ¼ cup oil-packed sundried tomatoes, drained and finely chopped
  • ½ cup ricotta cheese
  • 1 egg white
  • ¼ cup fresh basil, chopped
  • 1 green onion, finely chopped
  • 4 skinless and boneless chicken breast halves
  • 4 large slices prosciutto
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. In a bowl, combine the sundried tomatoes, ricotta, egg white, basil, and green onion.
  3. 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 stuffing in the centre of each breast half. Close the chicken breasts on themselves. Wrap with a slice of prosciutto and secure with a toothpick.
  4. In an ovenproof skillet, heat the butter and oil. Add the chicken and brown on all sides. Bake for 8 to 10 minutes or until the chicken is cooked.

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Main Dishes

Comments (1)

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  1. That chicken looks perfectly cooked and the stuffing has my favorites in it. Lovely meal.

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