Stuffed Chicken Breast with Ricotta and Provolone

Name: Stuffed Chicken Breast with Ricotta and Provolone
Yield: 4
Ingredients: 250g of ricotta cheese, well mashed; 2 tablespoons of mayonnaise; 4 tablespoons of grated provolone cheese; 1 clove of garlic, well minced; Salt and pepper to taste; Chopped fresh herbs to taste; 2 chicken breasts without bone or skin (800g); 2 tablespoons of melted butter; 4 tablespoons of all-purpose flour

1
250g of ricotta cheese, well mashed
2
2 tablespoons of mayonnaise
3
4 tablespoons of grated provolone cheese
4
1 clove of garlic, well minced
5
Salt and pepper to taste
6
Chopped fresh herbs to taste
7
2 chicken breasts without bone or skin (800g)
8
2 tablespoons of melted butter
9
4 tablespoons of all-purpose flour

Ingredients

1
250g of ricotta cheese, well mashed
2
2 tablespoons of mayonnaise
3
4 tablespoons of grated provolone cheese
4
1 clove of garlic, well minced
5
Salt and pepper to taste
6
Chopped fresh herbs to taste
7
2 chicken breasts without bone or skin (800g)
8
2 tablespoons of melted butter
9
4 tablespoons of all-purpose flour

Directions

1
In a bowl, combine the ricotta cheese, mayonnaise, grated provolone cheese, garlic, salt, pepper, and chopped fresh herbs
2
Mix well to form a paste
3
Cut the chicken breasts in half each
4
With a knife, make a hole in each piece, being careful not to cut too close to the end of the breast
5
Fill with the ricotta mixture, then coat in melted butter and all-purpose flour
6
Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 40 minutes or until golden brown on both sides
7
Serve hot with your choice of side dishes.