Chicken Breasts stuffed with Ricotta and Bell Peppers

I’ve been a bit MIA this past week due to a 9-day work event. I had to work 9 days in a row for a jewelry client, and it took a lot of time (set-up, sales goals, work orders, paper work, faxes etc.), but it was a blast and hard work pays off. I’m still trying to find the balance between work schedules and the blog, so stay with me!

I usually got home between 7p and 9p, I was able to cook up some food that lasted me a couple days so I could just grab it and go.

Since I had a ginormous tub of ricotta cheese (from the Spinach and Artichoke Dip recipe), I needed to use it up, so I whipped up Chicken Breasts stuffed with ricotta cheese and bell peppers.

Chicken Breasts Stuffed with Ricotta and Bell Peppers

3-4 chicken breasts

1 red bell pepper

1 orange bell pepper

1 onion

1/2 c part-skim ricotta cheese

1 clove of garlicΒ 

olive oil

salt, to taste

pepper, to taste

Chop up bell peppers, onion and garlic, saute in olive oil for 5 minutes (until soft). Let cool. While the vegetable mixture is cooling, trim the chicken breasts and cut a small pocket in them for the filling. Season with salt and pepper.

Mix the cooked vegetables with the ricotta cheese, season with salt and pepper, and spoon mixture into the pockets in the chicken breasts (1-2 spoon fulls).

Place chicken breasts back into the pan, used to cook the vegetables, and sear the bottom of the chicken in a bit of olive oil.

Place the chicken in an oven safe dish and bake on 400 degrees for 30-35 minutes, or until chicken is no longer pink. Take out of oven, spoon a little more of the mixture onto top of chicken and place under broiler for 5 minutes until it’s all melty-goodness.Β 

You will, most likely, have left overs of the ricotta mixture so use it in eggs!!!



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