Herb Ricotta Stuffed Chicken Breast

ricotta stuffed chicken breast on a cream plate next to herbs, arugula and sweet potato.

5 from 10 votes

With flavorful gooey cheese centres, these ricotta stuffed chicken breasts feel quite decadent, but are equally good for a weeknight dinner as a fancy meal!

Prep Time10

Cook Time37

Total Time47

Course: Dinner

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 320kcal

Author: Claire

Equipment

Ingredients

1 tablespoon olive oil
2 garlic cloves minced or finely diced
½ cup ricotta cheese
1 tablespoon sage leaves diced
1 tablespoon rosemary leaves diced
1 teaspoon honey
2 skinless chicken breasts
pinch salt
pinch black pepper

Instructions

Preheat the oven to 390F / 200C and line a tray with parchment paper.
Heat olive oil in a skillet and gently fry the diced garlic cloves for 2 minutes. Remove the garlic from the skillet and place in a large bowl.
Add the ricotta cheese, sage, rosemary and honey to the bowl with the garlic. Stir well to combine.
Pat the chicken breasts dry and season with salt and black pepper. Use a sharp knife to make a deep pocket in the chicken breasts, being careful not to cut through to the other side of the chicken.
Spoon the ricotta mixture into the pockets of the chicken breasts. If the chicken breasts are smaller in size you may not need all of the ricotta cheese.
If your skillet seems dry, add a touch more oil. Place the chicken breasts on the skillet and cook at a medium heat for 5 minutes, then flip and cook for a further 5 minutes.
Transfer the chicken breasts to the baking tray (or keep in the skillet if it is oven-safe) and bake for 20-25 minutes, or until the chicken has reached an internal temperature of 165F at its deepest point.

Notes

Slice into the chicken breasts carefully, so as not to cut through to the other side when making the pocket for the cheese.
Drain the ricotta cheese of any excess liquid that is in the tub as it will make the filling too wet.
Try not to use too much ricotta cheese as it will spill out and make quite the mess.
I find using a spatula to flip rather tongs easier as it helps prevent the filling from spilling out.
Always ensure the chicken breasts have reached an internal temperature of 165F at their deepest point.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1.
black pepper, which scores 2.

Nutrition