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
1/2 c part-skim ricotta cheese
1 clove of garlic
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.
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.
You will, most likely, have left overs of the ricotta mixture so use it in eggs!!!