I hate wasting food, which is why periodically I go through the fridge and see what needs to be used up before it goes bad. That pantry-cleaning is what inspired this dish: Herby ricotta-stuffed chicken. You'll probably recognize some of the ingredients from previous recipes. It was a bit of an experiment (as usual). My taste-testers gave the thumbs up, so I decided to share! Portioned for 2.
- 2 chicken breasts
- 1/2 cup ricotta
- 1 egg
- 1/4 cup Parmesan cheese
- 1 tbs. sage
- 1 tbs. basil
- 1 garlic clove, finely minced
- 1 tsp. salt
- Garlic powder
- Olive oil
Preheat oven to 400°F. Then it's time to work on your stuffing!
Combine ricotta, Parmesan, egg, herbs, garlic and salt in a bowl.
Cut a slit in each chicken breast, so you have a pocket to stuff.
Use a spoon to scoop the mixture into the pocket. Season both sides of the chicken with salt, pepper, and garlic powder.
In a cast-iron skillet (or another pan that is oven-safe), heat some olive oil. On medium heat, sear each side of the chicken, about 2 minutes per side.
Put the pan into the oven, and finish the chicken there -- for about 5-7 minutes longer.
I served with another sprinkle of chopped sage on top and a side of kale salad and garlic knots (both recipes previously posted on this blog). Not too bad for a Franken-meal!