Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about ½ cup/75g)
  • 2 cloves garlic, minced
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • ½ cup ricotta cheese (120g)
  • ¼ cup fresh basil leaves, chopped (15g)
  • ¼ cup grated Parmesan cheese (25g)
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons balsamic glaze (30 ml)

Instructions:

  1. Pound the chicken breasts to an even thickness. Season with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant.
  3. In a mixing bowl, combine sautéed onion and garlic with sun-dried tomatoes, ricotta cheese, basil, Parmesan cheese, and egg. Season with salt and pepper.
  4. Spread a portion of the filling evenly over each chicken breast. Roll up tightly and secure with toothpicks.
  5. Place stuffed chicken breasts in a baking dish. Bake at 375°F (190°C) for 30 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove from oven. Drizzle with balsamic glaze. Let rest for 5 minutes before serving.