Ingredients:

4 large skinless chicken breasts
1 tablespoon pesto with basil
4 tablespoons cheese “Ricotta”
1 tablespoon olive oil
Spices: salt and ground black pepper to taste
For the sauce: 3 tablespoons olive oil, 2-3 green onions finely chopped, 2 fully ripe
tomatoes cut into very small, grated peel and juice of ½ lemon, a pinch of brown sugar

Instructions:

With a sharp knife cut a deep slit in the thickest part of the chicken breasts. With your
fingers, expand the opening. Mix the “Ricotta” cheese and pesto. With this mixture, fill
the resulting pocket. Seal the hole with a toothpick. Leave the stuffed chicken breasts in
the refrigerator for 30 minutes. Then sprinkle them with salt and ground black pepper to
taste. Brush them with olive oil. Arrange them on the grill and place in oven preheated to
200 C/392 F. Bake them on both sides 7-8 minutes.
For the sauce: Heat a pan and put the oil to warm. Then add the onions, stir 2-3 minutes.
Add the chopped tomatoes, grated peel and juice of lemon, a pinch of brown sugar. Allow
the sauce to simmer for 2-3 minutes and remove from heat.
Serve the baked stuffed chicken breasts warm. Pour them with a spoonful of tomato sauce.