Ricotta Pomegranate Stuffed Chicken
Chicken breasts stuffed with a creamy ricotta and pomegranate seed filling, baked or seared then cooked to juicy perfection.
Equipment
- Mixing Bowl
- Knife & cutting board
- Skillet
- Baking dish
Ingredients
Chicken & Filling
- 1 cup ricotta cheese full fat, creamy
- ½ cup pomegranate seeds
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- salt and pepper to taste
- 2 tbsp olive oil for searing
Instructions
- Preheat oven to 375 °F (190 °C).
- In a bowl, mix together ricotta cheese, pomegranate seeds, Parmesan, minced garlic, oregano, salt, and pepper until well combined. (from TastyWithYou) :contentReference[oaicite:0]{index=0}
- Using a sharp knife, cut a horizontal slit (pocket) in each chicken breast without cutting through. Stuff each pocket with the ricotta-pomegranate mixture. (from RecipesLouna) :contentReference[oaicite:1]{index=1}
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts about 3-4 minutes per side until golden. (from TastyWithYou) :contentReference[oaicite:2]{index=2}
- Transfer the seared chicken to a baking dish and bake for 20-25 minutes, or until cooked through (internal temp ~165 °F / 75 °C). (from TastyWithYou) :contentReference[oaicite:3]{index=3}
- Remove from oven and let rest for a few minutes before slicing. Garnish with fresh parsley if desired.
Notes
You can secure the pockets with toothpicks to help prevent filling from spilling. Serve with a green salad, couscous, or roasted vegetables. If the filling seems loose, drain excess liquid from the ricotta before mixing. (adapted from TastyWithYou) :contentReference[oaicite:4]{index=4}