Description
This Ricotta Pomegranate Stuffed Chicken recipe features tender boneless chicken breasts filled with a creamy ricotta mixture blended with fresh herbs, zesty lemon, and sweet-tart pomegranate seeds. Baked to perfection, it offers a beautiful balance of flavors and a stunning presentation perfect for an elegant weeknight dinner or special occasion.
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 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 and prepare: Preheat your oven to 200°C (392°F). Lightly grease a baking dish to prevent the chicken from sticking during baking.
- Make the ricotta filling: In a mixing bowl, combine ricotta cheese, 60 grams of pomegranate seeds, chopped parsley and basil, lemon zest, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly until well blended.
- Create pockets in chicken breasts: Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, slicing halfway through without cutting all the way, to provide space for the filling.
- Stuff the chicken: Evenly divide the ricotta mixture among the chicken breasts, stuffing each pocket. Use toothpicks if needed to secure the opening.
- 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 chicken in the prepared baking dish and drizzle with any remaining olive oil.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the juices run clear, ensuring the chicken is cooked through and juicy.
- Rest and garnish: Remove any toothpicks and let the chicken rest for 5 minutes outside the oven. Garnish with extra pomegranate seeds and fresh basil or parsley before serving to add color and freshness.
Notes
- Ensure the chicken pockets do not cut all the way through to prevent the filling from leaking out during baking.
- Using toothpicks helps keep the chicken breasts closed and ensures even cooking.
- Resting the chicken after baking helps retain juices and keeps the meat tender.
- The pomegranate seeds add a fresh, tart sweetness that contrasts wonderfully with the creamy ricotta filling.
- Internal temperature of 74°C (165°F) is critical for safe consumption of chicken.
