Scrumptious Stuffed Chicken.
Ricotta, Pancetta & Caper Stuffed Chicken Breast
- 3 thin cut, butterflied chicken breasts
- 1 cup reduced-fat ricotta cheese
- 1/2 cup diced pancetta
- 1/4 cup capers
- 1 tsp crushed garlic
- 2 shallots, chopped
- 1 tbsp olive oil
- garlic salt/black pepper
- splash of white wine
Heat 1 tbsp olive oil on medium heat in a pan. Add the garlic and shallots and sautee for 5 minutes until shallots are translucent. Add your pancetta and cook for approximately 10 minutes or until pancetta has browned. Add your capers and a splash of white wine to deglaze the pan. Allow the mixture to cool, then mix with the ricotta cheese. Lay your chicken breasts flat on a cutting board and put a large spoonful of the ricotta mixture onto one side and then folk the chicken breast over the ricotta mixture. Put the stuffed chicken breasts in a non-stick, oven-safe pan and bake at 400 degrees for 40 minutes.