Description
A gourmet chicken breast stuffed with creamy ricotta, tangy sun-dried tomatoes and fresh basil pesto for an impressive yet easy Mediterranean-inspired meal.
Ingredients
4 large boneless skinless chicken breasts
8 oz ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
3/4 cup sun-dried tomatoes
1/2 cup fresh basil leaves ( or 2–3 tablespoons of prepared basil pesto)
4 cloves garlic, minced
1 tsp red chili flakes
1 tsp salt
1/2 tsp black pepper
2 tbsp chicken seasoning blend
Instructions
1. Preheat oven to 400°F.
2. Make sun-dried tomato paste by pulsing tomatoes, basil and garlic in food processor.
3. Mix paste with salt, pepper and chili flakes in a bowl.
4. Fold in ricotta, Parmesan and mozzarella cheeses until well combined.
5. Cut a pocket in each chicken breast.
6. Stuff each breast with about 1/2 cup cheese mixture.
7. Season outside of chicken with seasoning blend.
8. Place on lined baking sheet and bake 30 minutes.
9. Check temperature reaches 165°F.
10. Let rest 5 minutes before serving.
Notes
Allow cheeses to come to room temperature for smoother filling.
Don’t overstuff or filling may leak during cooking.
Let chicken rest after cooking for juicier results.
Can be made ahead and refrigerated up to 8 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 125mg
Keywords: stuffed chicken breast, ricotta stuffed chicken, sun-dried tomato chicken, Mediterranean chicken