Rapini & Ricotta Stuffed Chicken Breasts

By gmbeckett

Ingredients

• 1/4 cup sun-dried tomatoes (dry-packed)
• 2 loosely packed cups roughly chopped rapini, tough stems removed
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1/2 cup reduced-fat ricotta cheese
• 4 5oz boneless, skinless chicken breasts, butterflied
• pinch each sea salt and fresh ground black pepper

Details

Adapted from blog.sigsiv.com

Preparation

Step 1

Preheat oven to 400F. Bring a kettle of water to a boil. In a small heat-proof bowl, add tomatoes and cover with boiling water. Let stand for 5 minutes. Drain and finely chop. Set aside.

Meanwhile, bring a medium pot of water to a boil. Add rapini and cook until slightly wilted, 2 to 3 minutes. Drain in a colander, using the back of a spoon to press out excess water. In a large nonstick skillet, heat oil on medium-high. Add garlic and saute, stirring constantly, until fragrant, about 1 minute. Add rapini and saute until heated through, 1 to 2 minutes. Remove from heat, add ricotta and tomatoes and stir until combined.

Lay chicken on a cutting board and spread 1/4 cup rapini mixture over top of each breast. Roll up chicken lengthwise, if necessary, secure with toothpicks. Season with salt and pepper and transfer to a large, rimmed parchment-lined baking sheet. Bake until juices run clear and an instant-read thermometer registers 165F when inserted in center of chicken, 15 to 18 minutes. Cut each breast into 1/4 inch-thick slices.