Ricotta Pomegranate Stuffed Chicken

 

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

(680 g)

Salt & black pepper, to taste

1 tablespoon olive oil

(15 ml)

Stuffing:

1/2 cup ricotta cheese

(120 g)

1/4 cup pomegranate seeds

(40 g)

1 tablespoon chopped fresh parsley

(4 g)

1/2 teaspoon lemon zest

(1 g)

Optional Garnish:

Extra pomegranate seeds

Fresh parsley

Directions:

Preheat oven to 375°F / 190°C. Slice a pocket into each

chicken breast.

Mix ricotta, pomegranate seeds, parsley, and lemon zest.

Stuff each chicken breast.

Sear chicken in olive oil 3–4 minutes per side until

golden.

Transfer to oven and bake 15–20 minutes until cooked

through.

Garnish with extra pomegranate seeds and parsley. Serve

warm.

Prep Time: 10 minutes | Cooking Time: 25 minutes |

Total Time: 35 minutes

Kcal: ~420 kcal per serving | Servings: 4 servings