Pesto Chicken

This is a snap to prepare and so very versatile. An all-around dinner party pleaser. Play around with different pesto, spices and cheeses. Goat cheese, arugula pesto and sun-dried tomatoes or perhaps watercress pesto and mascarpone.... the choices are endless.

Pesto Chicken

Ingredients:

2 Chicken Breasts Skin-on Bone-in

1/2 cup Middle Eastern Pesto 

1/2 cup Ricotta Cheese

1/4 cup Grated Pecorino Romano

Salt and Pepper to taste

 

Method:

1. Preheat oven to 375F

2. Mix ricotta cheese, Pecorino Romano and 1/4 cup pesto in bowl.

3. Season to taste.

4. Carefully open pocket between skin of each chicken breast.

5. Place 1/2 the mixture under the skin of each chicken breast leaving skin attached all sides, aside from opening, to hold stuffing-in.

6. Brush skin with oil and place in oven for 35 minutes.

7. Remove pan from oven and spoon remaining 1/4 cup pesto on skin. Return to oven for an additional 10 minutes.

8. Remove, drizzle with a little pan juice and serve.

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