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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

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.

Ingredients

Scale

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

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

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Find it online: https://mettehelbak.com/ricotta-and-pomegranate-stuffed-chicken-breast-recipe/