Ingredients

• 8 boneless, skinless chicken breasts
• 4 cups fresh basil leaves
• 4 cloves garlic, chopped
• 2/3 cup plus 4 tablespoons extra virgin olive oil
• 1/2 cup walnuts
• 2/3 cup parmesan cheese, grated
• 6 tablespoons ricotta cheese
• Salt and pepper to taste

How to make Pesto Stuffed Chicken directions

• 1

  Combine 2/3 cup olive oil, parmesan cheese, garlic, walnuts, and basil and pulse in a food processor until it is smooth. Season with salt and pepper.

• 2

  Combine 1/2 pesto, pepper, and ricotta cheese in a bowl and mix.

• 3

  Cover chicken breast with salt. In the thickest part of the breast, cut to make a pocket. Pack the pesto mixture in the pocket and smooth the edge closed. Seal the pocket with a toothpick. Drizzle the remainder of the olive oil onto the chicken.

• 4

  Heat grill. Grill the chicken 4 to 5 minutes and carefully turn the chicken over. Grill for an additional 3 to 5 minutes until the chicken is thoroughly cooked and the juices run clear. Remove the toothpicks and top the chicken with the remainder of the pesto sauce.