Description
This Ricotta Pomegranate Stuffed Chicken combines flavor and health with its vibrant filling and stunning presentation.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 250 grams ricotta cheese
- 60 grams pomegranate seeds
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil, for drizzling
- 2 tablespoons pomegranate seeds, for garnish
- Fresh basil or parsley, for garnish
Instructions
- Start your culinary journey by preheating your oven to 200°C (400°F). This temperature is essential for properly cooking the chicken through while keeping the filling delightful and creamy. Meanwhile, prepare a baking dish by lightly greasing it, which will prevent the chicken from sticking and make for a seamless cleanup.
- In a spacious mixing bowl, combine the ricotta cheese—its creamy texture is perfect for this dish—with 60 grams of fresh pomegranate seeds which infuse sweetness and acidity. Add the chopped parsley and basil to the mixture for a burst of flavor, then incorporate the zest of a lemon and a minced garlic clove. Season this harmonious mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, stirring until the filling is well combined.
- Next, take each chicken breast, and with a sharp knife, make a horizontal pocket in the thickest part of the meat. Be careful not to cut all the way through, as you want to create a pocket that holds the filling neatly. Proceed to fill each chicken pocket with the prepared ricotta mixture, distributing it evenly among the chicken breasts.
- Once your chicken is stuffed, brush each piece with a tablespoon of olive oil. This not only enhances the flavor but also helps your chicken achieve a beautiful golden color. Season the outside of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Arrange the stuffed chicken breasts in your prepared baking dish and drizzle with any remaining olive oil for added moisture.
- Place the baking dish in the preheated oven and bake for approximately 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 74°C (165°F) and the juices run clear.
- After removing the chicken from the oven, let it rest for about 5 minutes. Before serving, remove any toothpicks and garnishing with additional pomegranate seeds and fresh herbs adds a pop of color and elegance to your dish.
Notes
Make sure to season both the filling and the outside of the chicken for balanced flavor throughout.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: 700 mg
- Protein: 38 g