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This dish owes its flavor to the pesto sauce whose beautiful color contrasts with the whiteness of the chicken. A crushed tomato and onion give it its spicy freshness.
Ingrédients
4 chicken breast halves, 175 g (6oz), approximately, each
100 g ricotta (3 1⁄2 oz)
5 c. tablespoon of pesto
2 tbsp. tablespoon olive oil
black pepper
2 nice tomatoes
1 small red onion
1 clove of garlic
1 small bunch of basil
Country bread
Préparation
Turn on the grill. Slit each breast half lengthwise to make a pocket.
Knead the cheese with a tablespoon of pesto and stuff the chicken breast halves with this mixture. Close the chicken breast halves to hold the stuffing in place.
Place the chicken breast halves in an oiled drip pan. Brush them with olive oil and pepper them. Grill for 7 to 8 minutes on each side.
In the meantime, wash the tomatoes and finely chop them, peel and chop the onion and garlic. Wash the basil, remove the leaves and add them, chopped, to the previous ingredients.
Cut 4 slices of bread and spread them with the remaining pesto. Place them on the oven rack and place it over the chicken pieces. Toast the bread and, when it is golden, serve it with the chicken breasts and crushed tomatoes.
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