Ricotta Stuffed Chicken Breasts
1 tbsp olive oil
10 large chicken breasts (bone-in, with wings attached if possible), cut in half
1/2 bunch fresh basil
2 1/2 cups ricotta cheese
Fresh-cracked black pepper
1 - Preheat oven to 375F. Grease a baking pan with oil. Rinse the chicken breast halves in ice-cold water. Beat the eggs in a bowl. Clean and gently chop the basil leaves. Mix together the eggs, basil, cheese, and pepper.
2 - Form a “pocket” under the breast skin of each chicken breast by poking a small hole in the back area of the breast near the wing joint and gently lifting the skin with your finger. Stuff an even amount of the cheese mixture into each pocket with a pastry bag or spoon.
3 - Place the chicken skin-side up in the prepared baking pan and roast for 1 hour, uncovered. Serve hot.