Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (small)
  • 1 tomato (medium, sliced into half-moons)
  • ½ cup ricotta
  • 2 tbsp spinach pesto ((or regular pesto))
  • 1 tbsp olive oil
  • salt and pepper ( to taste)
  • 2 tbsp parsley (chopped )

Instruction

  • Preheat the oven to 400 F. Line a baking sheet with parchment paper or prepare a silicone mat.
  • In a bowl, mix ricotta with keto spinach pesto. Stir well until smooth. Slice the tomato thinly.
  • Make 4-5 deep slits in each chicken breast. Season both sides with salt and black pepper.
  • Stuff a teaspoon of ricotta mixture and a tomato slice into each slit in the chicken. Transfer to the baking sheet.
  • Drizzle olive oil over the chicken.
  • Bake for 35-40 minutes or until cooked through.
  • Meanwhile, chop parsley.
  • When the chicken is ready, sprinkle with parsley on top right before serving.