Grilled Pesto & Ricotta-Stuffed Chicken Breasts

12SHARES
Grilled Pesto & Ricotta-Stuffed Chicken Breasts

4.5 of 5 (18)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 381.7
  • Total Fat: 14.9 g
  • Cholesterol: 9.9 mg
  • Sodium: 99.0 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 54.8 g

View full nutritional breakdown of Grilled Pesto & Ricotta-Stuffed Chicken Breasts calories by ingredient
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Introduction

This easy weeknight dinner may look time-intensive, but it only takes 25 minutes to make (using just four ingredients)! This easy weeknight dinner may look time-intensive, but it only takes 25 minutes to make (using just four ingredients)!
Number of Servings: 4

Ingredients

    4-6 oz boneless, skinless chicken breasts
    4 T part skim ricotta cheese
    4 T part skim mozzarella cheese
    4 T Basil Pesto

Directions

Cut a deep slit into middle of each chicken breast sideways to create a "pocket". Mix together the ricotta, mozzarella and pesto, Stuff 1/4 of the mixture into each breast.

Grill for approximately 15 minutes. (Can use a Foreman grill though I prefer a gas or charcoal grill.) Serves 4.

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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    So I cut the chicken breast in half and pounded them semi flat. I then wrapped the pesto mixture in the chicken & wrapped them w/ butcher twine. I used 1 tsp of garlic salt, 1 tsp of thyme, 1 tsp of basil, 1 tsp of oregano, 1 tsp of papirka & pepper to taste mixed in 3 tblspn olive oil for marinade. - 4/24/12

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  • Incredible!
    5 of 5 people found this review helpful
    it was good. since i used store bought pesto, i will add a little more garlic. i used the foreman grill but i think it drain out a lot of the juices. so next time i will try to bake at 350. either way this one is going down in notebook - 4/21/10

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  • Incredible!
    2 of 2 people found this review helpful
    So delicious! Everyone loved it! - 10/17/09

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  • My boyfriend and I looooved this! We didn't have any mozzarella. Some filling was left, so we thinly spread it on the filets. They came out juicy, fragrant and tasty. We had the filets with roasted ratatouille - also from spark recipes. Heavenly! - 8/30/16

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  • I subbed in a slice of muenster cheese cut up like shredded cheese for the mozz + homemade pesto. I added paprika, garlic salt, cayenne pepper, salt + pepper. It was DELICIOUS and I will make it again (but next time, with actual mozzarella). The cayenne really brought it to the next level. - 8/1/16

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