Parchment Packet Ricotta & Sun- Dried Tomato Pesto Chicken
Prep: 15 minutes
Bake: 40 minutes • Serves: 4
2cups chopped kale
1/4teaspoon ground black pepper
1/4cup part-skim ricotta cheese
1/4cup sun-dried tomato pesto
4Miller Poultry® Boneless, Skinless Chicken Breasts (about 6 ounces each)
1/4teaspoon crushed red pepper (optional)
1. Preheat oven to 375°. In medium bowl, toss beans, kale, salt and black pepper. In small bowl, stir cheese and pesto.
2. Cut 4 (18 x 12-inch) sheets parchment paper. Place 1 parchment sheet lengthwise on work surface; on right side sheet, layer 1/4 of the bean mixture and 1 chicken breast. Spread chicken with 1/4 of the cheese mixture; sprinkle with crushed red pepper. Fold left side of parchment sheet over chicken and bean mixture; fold edges several times to seal tightly. Repeat to make 3 more packets.
3. Place packets on rimmed baking pan. Bake 40 minutes or until internal temperature of chicken reaches 165°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to let steam escape.
Approximate nutritional values per serving:
331 Calories, 8g Fat (2g Saturated), 99mg Cholesterol,
598mg Sodium, 21g Carbohydrates, 6g Fiber, 43g Protein