- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 garlic clove, minced
- ¼ teaspoon salt
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1 tablespoon olive oil
- 4 slices Swiss cheese
In a small bowl, combine first five ingredients. On the thickest side of each chicken breast, cut a deep, 3‐inch horizontal pocket. Stuff cheese mixture into each pocket. Close by pressing flesh together, securing with wood pick.
Brush chicken on each side with oil. Grill over medium‐high heat about 5 minutes on the first side until cooked through and brown. Turn and cook 6 to 8 minutes until cooked through. Just before finished, place a slice of Swiss cheese on each chicken breast to melt. Serves 4.
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