Ingredients Jump to Instructions ↓

  1. 1 cup Pureed Whole Strawberries

  2. 3/4 cup Flour

  3. 1/2 cup Quick Cooking Oatmeal

  4. 1/2 cup Packed Brown Sugar

  5. 1/2 cup Unsalted Butter , softened

  6. 1/4 cup Finely Chopped Candied Ginger

  7. 1 cup Ricotta Cheese

  8. 3 Tbsp Finely Chopped Fresh Mint

  9. 2 Eggs , beaten

  10. 4 Skinless Boneless Chicken Breasts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. In food processor, puree strawberries until smooth. In mixing bowl combine 1/2 cup of pureed strawberries, flour, oatmeal, brown sugar, butter and ginger, then set topping aside. In another bowl, combine ricotta cheese, mint, eggs and remaining strawberries, then set aside. Butterfly each chicken breast by slicing in half horizontally through the center, cutting almost but not completely through. Spread ricotta mixture in center of each breast and fold to close. Spread 1/4 cup flour on a plate and gently coat each breast, turning and removing any excess flour.

  2. Use hands to press and pack topping mixture over entire breast. Try to cover entire breast with no gaps showing. Place chicken in a lightly sprayed 13 X 9 baking dish, side by side. Bake uncovered, in a 375 degree oven, for 35-40 minutes, until chicken is cooked through and juices run clear. Remove from oven and serve hot.


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