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
Scale
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.
