If you’re looking to add a burst of flavor and a stunning presentation to your dinner table, the Ricotta and Pomegranate Stuffed Chicken Breasts Recipe is exactly what you need. This dish perfectly balances the creamy, mild ricotta cheese with the juicy, tart pop of pomegranate seeds, all wrapped inside tender, juicy chicken breasts. It’s a recipe that’s as joyful to eat as it is to make, promising a delightful mix of textures and fresh flavors that will impress everyone around your table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this recipe shine, allowing every flavor to stand out beautifully. Each item plays an essential role, from the herbs that bring a fresh aroma to the pomegranate seeds that add a jewel-like sparkle and a tangy crunch.
- 4 large boneless, skinless chicken breasts: The perfect canvas to hold the delicious filling and stay juicy during cooking.
- 1 tablespoon olive oil: Used to coat the chicken and keep it moist with a subtle fruity note.
- 1 teaspoon salt: Enhances all the flavors throughout the dish.
- 0.5 teaspoon freshly ground black pepper: Provides a gentle kick and depth.
- 250 grams ricotta cheese: Creamy and mild, it forms the stuffing’s rich base.
- 60 grams pomegranate seeds: Adds bursts of juicy sweetness and a lovely crunch inside the filling.
- 2 tablespoons fresh parsley, chopped: Brings a bright, herbaceous freshness to the cheese mixture.
- 1 tablespoon fresh basil, chopped: Offers a sweet, peppery aroma that complements the ricotta beautifully.
- 1 teaspoon lemon zest: Adds a lively citrus note, balancing the richness.
- 1 garlic clove, minced: Infuses the filling with a subtle savory undertone.
- 0.5 teaspoon salt (for filling): Ensures the stuffing is perfectly seasoned.
- 0.25 teaspoon ground black pepper (for filling): Adds a mild spice that lifts the flavors.
- 1 tablespoon olive oil (for drizzling): To finish the dish with a beautiful sheen and extra moisture.
- 2 tablespoons pomegranate seeds (for garnish): For a pretty, fresh crunch on top.
- Fresh basil or parsley (for garnish): Adds vibrant color and fresh fragrance when serving.
How to Make Ricotta and Pomegranate Stuffed Chicken Breasts Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 200°C and lightly greasing a baking dish. This ensures the chicken won’t stick while baking and helps achieve that perfect tender, juicy texture we all crave.
Step 2: Make the Flavorful Ricotta Filling
In a mixing bowl, combine ricotta cheese, 60 grams of those vibrant pomegranate seeds, chopped parsley, chopped basil, lemon zest, minced garlic, along with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Stir everything gently until you get an evenly blended, fragrant mixture that’s creamy with lovely pops of juicy sweetness.
Step 3: Create Pockets in the Chicken Breasts
Take a sharp knife and carefully slice a deep horizontal pocket into each chicken breast. Make sure not to cut all the way through because that pocket is where the magic happens — this is where the ricotta and pomegranate filling will nestle perfectly.
Step 4: Stuff the Chicken Breasts
Divide your fragrant ricotta mixture evenly and fill each chicken breast pocket. If needed, secure the opening with toothpicks to hold the filling snugly inside during baking. The anticipation of that creamy surprise inside is more than worth it.
Step 5: Season and Prepare for Baking
Brush each stuffed chicken breast with a tablespoon of olive oil, then season with the remaining salt and black pepper. Place them carefully in the baking dish and drizzle a bit more olive oil on top to help keep the meat moist and develop a lovely golden finish in the oven.
Step 6: Bake to Juicy Perfection
Bake your stuffed chicken breasts for 25 to 30 minutes or until the internal temperature reaches 74°C and the juices run clear. This step ensures your chicken is safe to eat but still juicy, tender, and packed with those rich filling flavors.
Step 7: Rest and Garnish
Once baked, remove any toothpicks used, and let the chicken rest for 5 minutes. This resting time helps lock in the juices. Before serving, sprinkle with extra pomegranate seeds and fresh basil or parsley for a fresh, festive look and added flavor contrast.
How to Serve Ricotta and Pomegranate Stuffed Chicken Breasts Recipe
Garnishes
The best part of this dish is its fresh, jewel-like touches. Extra pomegranate seeds and fresh herbs such as basil or parsley not only brighten the flavor but also add captivating pops of color. It makes the dish feel special and festive.
Side Dishes
This chicken pairs beautifully with simple, fresh sides like a crisp green salad tossed in lemon vinaigrette or roasted vegetables drizzled with olive oil and herbs. Creamy mashed potatoes or fluffy couscous are also excellent for soaking up any delicious juices from the chicken.
Creative Ways to Present
For an impressive presentation, slice the stuffed chicken breasts diagonally to showcase the colorful filling. Arrange the slices overlapping on a platter with scattered pomegranate seeds and a drizzle of olive oil. For casual meals, serve whole breasts with sides on the plate, garnished fresh.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a great option for next-day lunches or dinners.
Freezing
This Ricotta and Pomegranate Stuffed Chicken Breasts Recipe freezes well if you want to prep ahead. Wrap each stuffed chicken breast tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer.
Reheating
When ready to enjoy again, thaw overnight in the refrigerator and gently reheat in the oven at 175°C, wrapped in foil to keep moisture, until warmed through. Avoid microwaving if possible to preserve texture and flavor.
FAQs
Can I use bone-in chicken breasts for this recipe?
Bone-in chicken breasts can be trickier to stuff and may require longer cooking times. Boneless, skinless breasts are recommended to ensure even cooking and easier filling.
Is it necessary to secure the chicken breasts with toothpicks?
While not always essential, toothpicks are very helpful in keeping the filling inside while baking. Just remember to remove them before serving for safety.
Can I substitute ricotta cheese with another cheese?
Ricotta’s light and creamy texture is perfect here, but you could try cottage cheese or cream cheese for a slightly different consistency. Avoid stronger cheeses as they may overpower the delicate flavors.
What can I use if I don’t have fresh pomegranate seeds?
Frozen pomegranate seeds are a fine substitute if fresh aren’t available. You can also use dried pomegranate arils, but soak them briefly in warm water to soften before adding.
Is this recipe suitable for meal prep?
Absolutely! It keeps well refrigerated or frozen and reheats nicely, making it ideal for prepping healthy, flavorful meals in advance.
Final Thoughts
Trying the Ricotta and Pomegranate Stuffed Chicken Breasts Recipe is like treating yourself to a little celebration on any regular night. It’s fresh, flavorful, and feels wonderfully special without requiring hours in the kitchen. I hope you enjoy making and sharing this dish as much as I do — it’s sure to become one of your favorite go-to meals for impressing family and friends effortlessly.
Print
Ricotta and Pomegranate Stuffed Chicken Breasts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Ricotta Pomegranate Stuffed Chicken recipe offers a delightful combination of creamy ricotta cheese and tart pomegranate seeds stuffed inside tender chicken breasts. Baked to perfection with fresh herbs and lemon zest, this dish balances savory and sweet flavors, making it an elegant yet simple meal perfect for family dinners or special occasions.
Ingredients
Chicken
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil (for brushing)
- 1 teaspoon salt (for seasoning)
- 0.5 teaspoon freshly ground black pepper (for seasoning)
- 1 tablespoon olive oil, for drizzling
- 1 teaspoon salt (additional)
- 0.5 teaspoon ground black pepper (additional)
Filling
- 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
- Preheat Oven and Prepare Dish: Preheat your oven to 200°C (392°F). Lightly grease a baking dish to ensure the chicken doesn’t stick and cooks evenly.
- Make the Filling: In a mixing bowl, combine ricotta cheese, 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 until the ingredients are well blended to create a flavorful stuffing.
- Create Chicken Pockets: Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, making sure not to cut all the way through. This will hold the ricotta mixture securely inside.
- Stuff the Chicken: Divide the ricotta filling evenly and spoon it into each chicken breast pocket. Use toothpicks to secure the opening if needed, helping to keep the filling inside during cooking.
- Season and Oil the Chicken: Brush each stuffed chicken breast with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 0.5 teaspoon black pepper for seasoning. Place the chicken breasts in the prepared baking dish and drizzle with remaining olive oil.
- Bake: Bake the stuffed chicken breasts in the preheated oven for 25 to 30 minutes or until the internal temperature reaches 74°C (165°F) and the juices run clear, indicating the chicken is fully cooked.
- Rest and Garnish: Remove any toothpicks from the chicken. Let the chicken rest for 5 minutes to allow juices to redistribute, keeping it moist. Garnish with additional pomegranate seeds and fresh basil or parsley before serving for a burst of color and flavor.
Notes
- Make sure to not overstuff the chicken breasts to avoid tearing.
- Use a meat thermometer to ensure the chicken is fully cooked but not overdone.
- Toasting the pomegranate seeds lightly can add a deeper flavor if desired.
- This dish pairs well with a light salad or roasted vegetables.
- Removing toothpicks before eating is essential for safety.
