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Chicken with ricotta and pesto

Chicken fillet with creamy ricotta, pesto and tomato vinaigrette

Chicken fillet filled with creamy ricotta and pesto. Served with a delicious tomato and chives vinaigrette.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 4 people

Ingredients
  

  • 1,5 tablespoon pesto
  • 0.8 cup / 2 dl ricotta
  • 4 chicken fillet about 6 oz / 175 gram
  • 1 tablespoon olive oil
  • Salt and pepper

Tomato vinaigrette

  • 0.5 cup / 1.2 dl olive oil extra virgin
  • 0.5 oz / 15 gram chives
  • 1 lb / 500 gram tomatoes
  • 1 lime juice an zest

Instructions
 

  • Cut tomatoes in pieces and put them in a strainer. Add a teaspoon salt and let them drain for at least 15 minutes.
  • Mix olive oil with chives. Add the tomatoes, lime juice, and zest. Combine everything and put in the fridge.
  • Fry the chicken on both sides a few minutes. It should just get some nice golden brown color.
  • Place the chicken on a cutting board. Cut a deep pocket into each piece and fill it with pesto and ricotta mixture.
  • Pre heat the oven to 450ºF / 220ºC. Roast the chicken in the oven for 15 to 20 minutes. The inner temperature should be at least 158ºF / 70ºC.
  • Place tthe chicken breasts on a plate and pour the vinaigrette over it.
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