Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I don’t know about you, but my summer has been filled with hearty BBQ meals and sweet treats. Honestly, it has me feeling like a stuffed chicken! So it is only fitting we stuff ourselves some chicken.
Today I will be sharing my sundried tomato, basil & ricotta-stuffed chicken breasts. It’s a light meal that is bursting with flavor and goes well with any side you can imagine. I always serve this chicken over a bed of butter-roasted asparagus and a fresh baguette. It’s so simple and there are never any leftovers in sight.
As with most of my recipes, this is a fun one to play around with and customize for your family. Swap out the basil and toss in fresh spinach to pull a fast one on your picky eaters. Add in extra red pepper flakes for an added punch! Blend in a roasted red pepper for a smoky/sweet kick. The possibilities are endless.
Let’s get to it, today we are what we eat!
Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts
Servings: 4
Ingredients
- 4 large boneless skinless chicken breasts
- 8 oz. of ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- ½ cup mozzarella cheese
- ¾ cup sundried tomatoes
- ½ cup basil
- 4 cloves of garlic
- 1 tsp. chili flakes
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 2 Tbsp. Heinen’s Great Lakes Chicken Seasoning
Instructions
- Preheat oven to 400˚F.
- Add sundried tomatoes, basil and garlic to a food processor or blender. Pulse until a thick paste forms.
- Transfer to the paste to a large bowl. Add the salt, pepper and red pepper flakes.
- Add the ricotta, Parmesan, and mozzarella cheeses. Fold the paste with the cheese until mixed thoroughly.
- Using a sharp knife, make a small incision on the side of each chicken breast. Carefully work the knife deeper into to the chicken to create a pouch.
- Stuff each chicken breast with ½ cup of the mixture. These will be fully stuffed and hard to contain! You can use a toothpick to seal the chicken, but it is not necessary.
- Season both sides of the chicken with your favorite chicken rub. I’ve been using Heinen’s Great Lakes Chicken seasoning a lot as of late.
- Place the chicken on a baking sheet and place into the oven for 30 minutes.
- After 30 minutes, check the internal temperature of the chicken. Once the internal temperature has reached 165˚F it is time to remove from the oven.
- Allow the chicken to rest for 5 minutes and serve with your favorite roasted veggies for a quick and healthy meal. Enjoy!
