Ingredients
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4
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1
-
1/4
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1/4
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Ricotta Red Pepper Stuffed Chicken Breasts, Chicken breasts stuffed with ricotta, onion, mushroom, and roasted red peppers Nice filling meal that you propably have all the ingredients on hand Good for a weekday dinner or dinner party Enjoy!, My family really enjoyed this chicken dish I did morph it a bit though I omitted the mushrooms (not fond of fungus lol), and used frsh garlic Instead of chicken breasts, used chicken tenders I put a layer of the tenders, followed by a layer of the ricotta mixture, a layer of tenders when it was almost done, I toasted up some seasoned breadcrumbs in butter and topped the ricotta mixture with it Baked it for another five or six minutes until the crumb topping got nice and brown , This was wonderful! I made a slight variation on stuffing the breasts They were thick, so I cut them in half vertically and laid one half in the pan Then a layer of the stuffing, then another layer of chicken breasts, then more stuffing Same idea, but a bit easier for me than cutting and filling a pocket The aroma that filled the house while they were baking was incredible! There were some left so we reheated them another day and they were excellent This is what I’m serving at my next dinner party, which will be soon – can’t wait to have it again Thanks for a superb recipe
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Steps
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1
Done
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Preheat Oven to 400. |
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2
Done
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Make a Pocket in the Chicken Breasts the Lightly Salt and Pepper. Saute Mushrooms, Onion, and Red Pepper in Olive Oil For 5 Minutes. Mix This Into a Bowl With Ricotta Cheese and Garlic Powder. Mix Well. Spoon Mixture Into Chicken Breasts. Try to Have Some Remaining Stuffing to Place on Top 5 Minutes Before Chicken Is Done. I Usually Set It to High Broil For the Last 5 Minutes to Get a Nice Brown Color. |
