Pesto Stuffed Chicken

I was in the mood for something different. You know, not the same old-same old chicken. I get tired of that every now and again. So I came up with this. What a new and refreshing way to eat chicken! I love how moist and flavorful it is and just how purely delicious it is. Eat your pesto in a new way and you won't be disappointed!

4 large chicken breasts

1/4 cup dijon mustard

1/4 cup honey mustard

1 small jar pesto sauce (or your favorite homemade)

1 1/2 cups ricotta cheese

bread crumbs (I use Texas Toast croutons finely crushed)

1/4-1/2 cup parmesan cheese

Place chicken breasts in a ziploc bag with the 2 mustards and marinate overnight or at least 2 hours. Preheat oven to 350 degrees. In a large bowl mix the pesto with the ricotta cheese. Take a chicken breast and cut a "pocket" into it making sure to not cut all the way through the bottom or sides. Fill with pesto mixture until stuffed full. Mix bread crumbs with parmesan cheese. In a large skillet heat 2 T olive oil on medium-high. Coat stuffed chicken in bread crumbs and place in skillet to brown and crisp the outside making sure to only turn the chicken once. Once the outside is good and crispy place on a cookie sheet and place in the oven to finish cooking for about 20-30 minutes (depending on how thick your chicken breast was to start.) Enjoy!