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Scrumptious Stuffed Chicken.

Ricotta, Pancetta & Caper Stuffed Chicken Breast

Serves 3.


  • 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.

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