Pesto & ricotta chicken
Pesto & ricotta chicken

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pesto & ricotta chicken. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pesto & ricotta chicken is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pesto & ricotta chicken is something that I have loved my entire life.

How to Make the Best Traditional Pesto. Pesto: la ricetta originale di Mauro Ricciardi e Giuliano Sperandio. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food.

To begin with this recipe, we have to first prepare a few components. You can have pesto & ricotta chicken using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pesto & ricotta chicken:
  1. Make ready 1 tbsp pesto sauce
  2. Make ready 4 oz ricotta cheese
  3. Get 4 skinless chicken breast
  4. Get 1 tbsp olive oil
  5. Prepare black pepper
  6. Prepare 1 bunch chives (fresh)
  7. Prepare 4 medium tomatoes (peeled & seeded)& chop
  8. Make ready 1 lime
  9. Make ready salt & pepper
  10. Take 3 1/2 olive oil
  11. Take 1/3 cup olive oil
  12. Get small salad
Instructions to make Pesto & ricotta chicken:
  1. Mix together pesto & ricotta in small bowl until well combine.
  2. Using a sharp knife cut a deep slit in side of chicken to make a pocket. Spoon in ricotta mix into pocket & reshape to enclose breast. Place in chicken on plate, cover & chill 30 minutes.
  3. To make vinaigrette, pour 3 1/2 olive oil into blender, add the chives and process until smooth. Strape the mixture into bowl and stir in tomatoes, lime juice and rind. Season with salt & pepper.
  4. Brush the chicken with 1/3 cup olive oil and season with pepper. Grill on fairly hot grill for 8 minutes on eah side. Transfer to serving plate, spoon over vinaigrette & serve.
  5. Garnish with salad.

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