Chicken stuffed with ricotta, herbs, and pomegranate, roasted until juicy and garnished with fresh herbs.
# Ingredients:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Filling
05 - 1 cup ricotta cheese
06 - 1/2 cup pomegranate seeds
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped
09 - 1 teaspoon lemon zest
10 - 1 garlic clove, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ To Finish
13 - 1 tablespoon olive oil, for drizzling
14 - 2 tablespoons pomegranate seeds, for garnish
15 - Fresh basil or parsley, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
02 - In a mixing bowl, combine ricotta cheese, pomegranate seeds, chopped parsley, chopped basil, lemon zest, minced garlic, salt, and ground black pepper. Stir until the mixture is homogeneous.
03 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, ensuring you do not slice all the way through.
04 - Evenly stuff each chicken pocket with the ricotta mixture. Secure openings with toothpicks if necessary to prevent the filling from spilling out during cooking.
05 - Brush the stuffed chicken breasts with olive oil and season with salt and black pepper. Arrange the breasts in the prepared baking dish and drizzle with the remaining olive oil.
06 - Transfer the baking dish to the oven. Bake for 25 to 30 minutes, or until the chicken is cooked through, the juices run clear, and the internal temperature reaches 165°F (74°C).
07 - Remove toothpicks from the cooked chicken. Allow the chicken to rest for 5 minutes. Garnish with extra pomegranate seeds and fresh herbs before serving.
