Pesto Stuffed Chicken Breast

A bit of a messy job, but well worth the effort.

6 boneless chicken breasts
2 or 3 cloves garlic, minced
1 cup cooked rice
1/2 cup cooked broccoli, finely chopped
1 tsp pesto or salted herbs
1/4 cup ricotta
1/2 cup shredded old cheddar cheese
1 tsp smoky paprika
1 tsp lemon pepper
olive oil
wooden skewers

Cut a pocket in each chicken breast, but don't cut right through, and set aside.
Mix the remaining ingredients together and divide into six.

Stuff each breast with filling.

Stand and press to flatten bottom.

Soak skewers in water for a few minutes, break off extra length that you won't need, then weave it through opened edge of pocket to keep together.

Brush all with olive oil then mix together 1 tsp smoky paprika with 1 tsp lemon pepper. Sprinkle over top

Place on parchment lined baking sheet and bake in a 350 F oven for 30-40 minutes.