Red Pepper and Ricotta Stuffed Chicken

This is an easy one that certainly looks and tastes very impressive. And, Considering it's pretty easy to toss together it's a winner in my books.

Use this:

• Two fresh Chicken Breasts
• 1/4 of a fresh red pepper
• 1 tbsp of ricotta
• 1/2 tbsp of fresh thyme (1 tsp of dried stuff)
• Salt and pepper

What you should do with the ingredients:

First prepare the filling. I like to slice the red pepper into thin strips (you could also dice it up if you might prefere). Measure out your ricotta and thyme. I'm a bit of a germ freak, so I do all of this before I start touching the chicken so I don't spread any bacterial and such (I wash my hands probably every 30 seconds when dealing with raw meat... better to be safe than sick).  

Now, take your chicken breast and slice it from one side almost thru to the other. I find it easiest to lay the breast down flat and cut horizontally. Once you cut the breast open, spread the ricotta inside (1/2 a tbsp each breast). I like to put it on both sides of the breast. Now lay down your red pepper in there, and toss some pepper and thyme in the breast. Fold it back up and season the top with thyme, pepper, and salt if you wish.

Toss it in the oven at 375 on a parchment paper lined pan and cook for 30 minutes. 

Serve with a salad or whatever side suits your nutritional needs!

Bye!

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