Pesto & ricotta chicken. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. sous-pesto. #песто #соуспесто #какприготовитьсоуспесто #песторецепт #pesto #итальянский соус #пестодомашнийрецепт #татьянаоедеинетолько #спагетисоус How to prepare pesto sauce. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn't get bruised or lose its flavor and maintains its vibrant green color.

You can cook Pesto & ricotta chicken using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pesto & ricotta chicken

You need 1 tbsp of pesto sauce.
Prepare 4 oz of ricotta cheese.
You need 4 of skinless chicken breast.
You need 1 tbsp of olive oil.
Prepare of black pepper.
It's 1 bunch of chives (fresh).
Prepare 4 of medium tomatoes (peeled & seeded)& chop.
Prepare 1 of lime.
You need of salt & pepper.
It's 3 1/2 of olive oil.
Prepare 1/3 cup of olive oil.
You need of small salad.

Pesto & ricotta chicken step by step

Mix together pesto & ricotta in small bowl until well combine..
Using a sharp knife cut a deep slit in side of chicken to make a pocket. Spoon in ricotta mix into pocket & reshape to enclose breast. Place in chicken on plate, cover & chill 30 minutes..
To make vinaigrette, pour 3 1/2 olive oil into blender, add the chives and process until smooth. Strape the mixture into bowl and stir in tomatoes, lime juice and rind. Season with salt & pepper..
Brush the chicken with 1/3 cup olive oil and season with pepper. Grill on fairly hot grill for 8 minutes on eah side. Transfer to serving plate, spoon over vinaigrette & serve..
Garnish with salad..