Ricotta and Pomegranate Stuffed Chicken Breast Recipe

If you are looking for a dish that beautifully balances creamy richness with bursts of juicy freshness, then the Ricotta and Pomegranate Stuffed Chicken Breast Recipe is exactly what you need on your dinner table. This recipe pairs tender chicken breasts with a luscious ricotta filling studded with vibrant pomegranate seeds that deliver a pop of sweetness and color. It is a perfect harmony of flavors and textures that feels both elegant and comforting, making it a true standout for any meal. Whether you’re cooking for family or impressing guests, this dish is sure to become one of your favorites.

Ingredients You’ll Need

Gathering simple but essential ingredients is key to making this dish shine. Each component adds a unique touch—whether it’s the creamy texture of ricotta or the lively burst of pomegranate seeds, every item plays a vital role in creating a well-rounded flavor and attractive presentation.

• 4 large boneless, skinless chicken breasts: The perfect canvas for stuffing, ensuring juicy and tender results.
• 1 tablespoon olive oil: Adds a subtle, fruity richness and helps the chicken brown beautifully.
• 1 teaspoon salt: Essential to enhance all the flavors in the dish.
• 0.5 teaspoon freshly ground black pepper: Adds just the right hint of spice for depth.
• 250 grams ricotta cheese: This creamy cheese makes the stuffing smooth and luscious.
• 60 grams pomegranate seeds: Provide bursts of juiciness and a striking color contrast.
• 2 tablespoons fresh parsley, chopped: Brings brightness and a fresh herbaceous note.
• 1 tablespoon fresh basil, chopped: Adds a sweet, aromatic flavor to the stuffing.
• 1 teaspoon lemon zest: For a lively citrus pop that lifts the creamy filling.
• 1 garlic clove, minced: Gives a subtle kick of savory depth.
• 0.5 teaspoon salt and 0.25 teaspoon ground black pepper: Season the ricotta filling perfectly for balance.
• 1 tablespoon olive oil, for drizzling: Helps keep the chicken moist and adds flavor during baking.
• 2 tablespoons pomegranate seeds, for garnish: A finishing touch that adds sparkle to each plate.
• Fresh basil or parsley, for garnish: Green herbs to make the dish look as vibrant as it tastes.

How to Make Ricotta and Pomegranate Stuffed Chicken Breast Recipe

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 200°C to ensure it’s nice and hot when your chicken is ready to bake. Lightly grease a baking dish to prevent the chicken from sticking, setting the stage for a flawless cooking process and easy cleanup.

Step 2: Make the Ricotta and Pomegranate Filling

In a mixing bowl, combine ricotta cheese, pomegranate seeds, chopped parsley and basil, lemon zest, minced garlic, salt, and black pepper. Stir everything together until you have a uniform, flavorful mixture. This filling creates the heart of the dish, filled with creamy texture and bright, fresh notes.

Step 3: Cut Pocket in Chicken Breasts

Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through. This pocket will securely hold your delicious ricotta mixture while allowing the chicken to cook evenly around it. It’s a simple technique that makes all the difference in presentation and flavor delivery.

Step 4: Stuff the Chicken Breasts

Divide the ricotta filling evenly and spoon it into each chicken pocket. If needed, secure the opening with toothpicks to hold the stuffing in place during baking. This step is where the magic starts to happen, turning plain chicken into a gourmet delight.

Step 5: Season and Prepare for Baking

Brush the stuffed chicken breasts with olive oil, then season them with salt and pepper. Place the breasts in the prepared baking dish and drizzle a little more olive oil over the top to help them brown beautifully in the oven. This final touch ensures juicy meat with a flavorful crust.

Step 6: Bake to Perfection

Bake the chicken for 25 to 30 minutes, or until it reaches an internal temperature of 74°C and the juices run clear. This precise cooking time guarantees that the chicken stays moist while cooking the filling perfectly. Make sure to remove any toothpicks after baking for a clean presentation.

Step 7: Rest and Garnish

Allow the chicken to rest for about 5 minutes once out of the oven. Resting helps the juices redistribute, keeping the meat tender and flavorful. Finish by garnishing with extra pomegranate seeds and fresh herbs to add an inviting burst of color and freshness.

How to Serve Ricotta and Pomegranate Stuffed Chicken Breast Recipe

Garnishes

The natural jewel-like pomegranate seeds sprinkled on top not only add a beautiful visual contrast but also a juicy crunch that pairs wonderfully with the creamy ricotta. Fresh basil or parsley leaves add a lovely, fragrant note and pop of green to make each plate look irresistible.

Side Dishes

This dish pairs beautifully with light, complementary sides. Consider a crisp green salad with a tangy vinaigrette, or buttery roasted vegetables that soak up the chicken’s flavors. Creamy mashed potatoes or fluffy couscous also work wonderfully to round out the meal while keeping the focus on the star chicken dish.

Creative Ways to Present

For an impressive presentation, slice the chicken breasts to reveal the colorful stuffing inside. Arrange them on a platter with scattered pomegranate seeds and fresh herbs around. You can even drizzle a simple lemon-olive oil dressing over the top to add shine and a touch of brightness that celebrates all the flavors in this dish.

Make Ahead and Storage

Storing Leftovers

After cooking, store any leftover Ricotta and Pomegranate Stuffed Chicken Breast Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or reheated dinners during the week.

Freezing

You can freeze the cooked stuffed chicken breasts for up to 2 months. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe container or bag. To preserve the texture of the ricotta filling, freeze only after baking, not before.

Reheating

Reheat leftovers gently in the oven at 160°C until warmed through, which helps maintain the chicken’s juiciness and the integrity of the stuffing. Avoid microwaving as it can dry out the meat and alter the texture of the ricotta filling.

FAQs

Can I use a different type of cheese instead of ricotta?

Ricotta is ideal for this recipe because of its creamy texture and mild flavor, which balances the sweet pomegranate perfectly. However, you can experiment with cream cheese or goat cheese for variations, keeping in mind that it will change the overall taste and texture.

Do I need to remove the pomegranate seeds before eating?

No need to remove them! The pomegranate seeds add a juicy burst of sweetness and a delightful crunch that complements the savory chicken and creamy filling. They are safe and delicious to eat whole.

Is this recipe suitable for meal prep?

Absolutely! This Ricotta and Pomegranate Stuffed Chicken Breast Recipe is great for meal prep since it stores well and reheats beautifully. Prepare multiple portions, refrigerate or freeze, and enjoy a gourmet meal anytime.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses simple whole ingredients without any wheat or gluten products. Just be sure to check that any additional seasonings or sides you serve are also gluten-free.

What is the best way to ensure the chicken stays moist?

Key tips include not overcooking the chicken, using olive oil to promote browning and moisture, and letting the meat rest after baking. The stuffing also helps keep the chicken juicy from the inside out.

Final Thoughts

There is something truly special about the Ricotta and Pomegranate Stuffed Chicken Breast Recipe—it’s a dish that invites you to slow down and savor each bite, combining simple ingredients into a meal bursting with flavor and vibrant colors. I wholeheartedly encourage you to try this recipe; it’s as delightful to make as it is to eat and is bound to become a beloved favorite on your recipe list.

Ricotta and Pomegranate Stuffed Chicken Breast Recipe

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4.1 from 43 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Ricotta Pomegranate Stuffed Chicken is a delicious and elegant baked dish featuring tender chicken breasts stuffed with a creamy ricotta and vibrant pomegranate seed mixture. Enhanced with fresh herbs, lemon zest, and garlic, this recipe offers a perfect balance of savory and fruity flavors. Ideal for a special dinner or meal prep, this flavorful meal comes together in under an hour.

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Ingredients

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Chicken

• 4 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for drizzling
• 1 teaspoon salt (for seasoning)
• 0.5 teaspoon black pepper (for seasoning)

Ricotta Stuffing

• 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

Garnish

• 2 tablespoons pomegranate seeds
• Fresh basil or parsley

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Instructions

1. Prepare the Oven and Baking Dish: Preheat your oven to 200°C (392°F). Lightly grease a baking dish to prevent the chicken from sticking during cooking.
2. Make the Ricotta Filling: In a mixing bowl, combine the ricotta cheese with 60 grams of pomegranate seeds, chopped parsley, chopped basil, lemon zest, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir thoroughly to blend all ingredients into a creamy, flavorful mixture.
3. Create the Chicken Pockets: Using a sharp knife, carefully slice a horizontal pocket into each chicken breast, ensuring you do not cut all the way through so the filling stays inside during cooking.
4. Stuff the Chicken: Evenly fill each chicken breast pocket with the prepared ricotta-pomegranate filling. If needed, use toothpicks to secure the openings and prevent the filling from spilling out.
5. Season and Oil the Chicken: Brush the stuffed chicken breasts with 1 tablespoon olive oil. Season them with 1 teaspoon salt and 0.5 teaspoon black pepper. Place the breasts in the greased baking dish and drizzle additional olive oil over the top to help with browning and moisture retention.
6. Bake the Chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the juices run clear, indicating the chicken is fully cooked.
7. Rest and Garnish: Carefully remove the toothpicks from the chicken and let the breasts rest for 5 minutes. This allows the juices to redistribute. Garnish with extra pomegranate seeds and fresh basil or parsley before serving for a vibrant finish.

Notes

• Make sure not to cut all the way through the chicken breasts when creating pockets to keep the filling inside during baking.
• Use fresh pomegranate seeds for the best flavor and texture; frozen seeds may add excess moisture.
• You can prepare the ricotta filling and stuff the chicken breasts ahead of time, then keep them covered in the refrigerator until ready to bake.
• To check for doneness, use a meat thermometer to ensure the internal temperature is at least 74°C (165°F).
• If toothpicks are used, remove them before serving to avoid any choking hazard.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean