Chicken Breasts Stuffed with Ricotta Pesto

• 2 skinless, boneless chicken breast halves
• Cracked black pepper
• 1 bunch fresh basil (1/2 ounce)
• 1/2 cup light ricotta cheese
• 1/4 cup pine nuts
• 1/4 cup finely shredded Parmesan cheese
• 1/2 cup fat-free half-and-half

Season chicken breast fillets with cracked pepper. Heat a medium skillet, lightly coated with cooking spray, over medium heat. Add chicken. Cook for 12 to 15 minutes or until done (170 degrees), turning once. Set aside to cool slightly. Coarsely chop fresh basil and place in blender or food processor with ricotta cheese and pine nuts. Blend until pine nuts are finely chopped and ingredients are mixed through. Make a lengthwise cut in one side of each cooled chicken breast. Stuff each breast with basil mixture, allowing until full, but not overflowing. Place in a shallow baking pan and pour cream over each and top with Parmesan cheese. Bake, uncovered, in a 300 degree oven for 10 to 15 minutes or until cream is bubbling.

Serve with fresh asparagus, baby carrots or with a fresh summer salad!