Ricotta Pomegranate Stuffed Chicken (Print Version)
Chicken stuffed with ricotta, pomegranate, and herbs makes a vibrant, elegant gluten-free main.
# Ingredients:
→ Chicken
01 -
4 large boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
0.5 teaspoon freshly ground black pepper
→ Filling
05 -
250 grams ricotta cheese
06 -
60 grams pomegranate seeds
07 -
2 tablespoons fresh parsley, chopped
08 -
1 tablespoon fresh basil, chopped
09 -
1 teaspoon lemon zest
10 -
1 garlic clove, minced
11 -
0.5 teaspoon salt
12 -
0.25 teaspoon ground black pepper
→ To Finish
13 -
1 tablespoon olive oil, for drizzling
14 -
2 tablespoons pomegranate seeds, for garnish
15 -
Fresh basil or parsley, for garnish
# Steps to Follow:
01 -
Preheat the oven to 200°C. Lightly grease a baking dish.
02 -
In a mixing bowl, combine the ricotta cheese, 60 grams pomegranate seeds, chopped parsley, chopped basil, lemon zest, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir until the mixture is well blended.
03 -
Using a sharp knife, cut a horizontal pocket into each chicken breast, ensuring not to cut all the way through.
04 -
Fill each chicken pocket with the ricotta mixture, dividing it evenly among the breasts. Secure with toothpicks if necessary.
05 -
Brush the stuffed chicken breasts with 1 tablespoon olive oil and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Place them in the prepared baking dish and drizzle with the remaining olive oil.
06 -
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C and the juices run clear.
07 -
Remove any toothpicks and let the chicken rest for 5 minutes. Garnish with extra pomegranate seeds and fresh herbs before serving.
# Additional Notes:
01 -
For enhanced flavor, add a pinch of chili flakes or chopped pistachios to the ricotta filling.
02 -
Serve alongside a crisp salad or roasted vegetables. Complements chilled Sauvignon Blanc or Pinot Grigio.