Description
Ricotta Pomegranate Stuffed Chicken features tender breasts bursting with creamy ricotta, vibrant pomegranate, and fresh herbs. Your elegant meal starts here!
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Flavorful Stuffing:
- 1 cup whole milk ricotta cheese
- 1/2 cup pomegranate arils
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 cloves garlic, minced
- 1 tsp lemon zest
- Seasonings & Finishing:
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1/2 cup chicken broth or dry white wine
- Optional Add-ins:
- 2 tbsp chopped pistachios
- 1 tbsp balsamic glaze, for drizzling
Instructions
- Prep the Chicken:: First things first, butterfly those chicken breasts! Lay each breast flat, then carefully slice horizontally almost all the way through, leaving about a half-inch hinge. This creates a pocket for our glorious filling. Sometimes I get a little too zealous and cut all the way through, turning one breast into two thin cutlets. Oops! Just flatten them out and layer if that happens. Pat them dry with paper towels; this helps ensure a nice sear later, trust me on this one!
- Mix the Ricotta Pomegranate Stuffing:: In a medium bowl, combine your creamy ricotta, those beautiful pomegranate arils, the chopped fresh parsley and mint, minced garlic, a generous pinch of lemon zest, and a good seasoning of salt and pepper. Give it a good stir until everything is nicely combined. This is where the magic starts to happen! Take a little taste; does it need more salt? More lemon? Adjust it to your liking. I always add a bit more mint than the recipe calls for, because I love that fresh burst.
- Stuff the Chicken:: Now for the fun part! Gently open each butterflied chicken breast and spoon about 2-3 tablespoons of the ricotta pomegranate mixture into the pocket. Don’t overstuff, hon! That’s where my “cheesy volcano” incident came from. Fold the chicken breast back over to enclose the filling. You might need a few toothpicks to secure the edges, especially if your chicken isn’t perfectly shaped. This step is a bit messy, but it’s totally worth it!
- Sear the Chicken:: Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. While it’s heating, sprinkle the outside of your stuffed chicken breasts with a little paprika, salt, and pepper. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for about 3-4 minutes per side, until they’re beautifully golden brown. You’re not trying to cook them through yet, just get that gorgeous crust. The kitchen will start smelling incredible right about now!
- Bake to Perfection:: Once seared, pour in your chicken broth or white wine into the skillet. Transfer the skillet to your preheated oven (usually around 375°F or 190°C). Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The juices should run clear. This is where the flavors really meld together, and the ricotta gets all warm and gooey inside. I always forget to set a timer, so I usually end up checking it a couple of times. Oops!
- Rest and Serve:: Once cooked, remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for 5-10 minutes. This is crucial, folks! Resting allows the juices to redistribute, keeping the chicken tender and moist. While it rests, you can spoon some of that lovely pan sauce over the top. Remove any toothpicks before serving. The Ricotta Pomegranate Stuffed Chicken should look plump and inviting, with a hint of that creamy filling peeking out.