Close
Photo: Caitlin Bensel
Active Time:25 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided¼cupchopped shallot1cupcoarsely chopped broccoli florets2clovesgarlic, minced¾cupwhole-milk ricotta cheese3tablespoonschopped fresh basil, plus more for garnish1grated lemon zest1 ½teaspoonslemon juice, plus 1 tablespoon, divided¼teaspooncrushed red pepper4(8-ounce) boneless, skinless chicken breasts1teaspoonsalt¼teaspoonground pepper1cupshredded low-moisture part-skim mozzarella cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
¼cupchopped shallot
1cupcoarsely chopped broccoli florets
2clovesgarlic, minced
¾cupwhole-milk ricotta cheese
3tablespoonschopped fresh basil, plus more for garnish
1grated lemon zest
1 ½teaspoonslemon juice, plus 1 tablespoon, divided
¼teaspooncrushed red pepper
4(8-ounce) boneless, skinless chicken breasts
1teaspoonsalt
¼teaspoonground pepper
1cupshredded low-moisture part-skim mozzarella cheese
DirectionsPreheat oven to 425°F with rack in center position. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add shallot; cook, stirring often, until softened, about 5 minutes. Stir in broccoli and garlic; cook, stirring often, until the broccoli is bright green and tender, about 3 minutes. Transfer the mixture to a large bowl. Add ricotta, basil, lemon zest, 1½ teaspoons lemon juice and crushed red pepper; fold gently to combine. Wipe the skillet clean.Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about ⅓ cup broccoli mixture; secure the pockets with wooden picks. Sprinkle the chicken evenly with salt and pepper.Heat the remaining 1 tablespoon oil in the cleaned ovenproof skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 3 minutes. Carefully turn the chicken breasts over and transfer the pan to the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 15 minutes.Remove the chicken from the oven. Increase oven temperature to broil with a rack 8 inches from the heat source. Sprinkle the chicken evenly with cheese. Broil until the cheese is melted and nicely browned, 2 to 3 minutes.Drizzle the chicken with the remaining 1 tablespoon lemon juice. Remove the wooden picks from the chicken; slice the stuffed breasts in half crosswise and garnish with additional basil, if desired.Originally appeared: EatingWell.com, February 2021
Directions
Preheat oven to 425°F with rack in center position. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add shallot; cook, stirring often, until softened, about 5 minutes. Stir in broccoli and garlic; cook, stirring often, until the broccoli is bright green and tender, about 3 minutes. Transfer the mixture to a large bowl. Add ricotta, basil, lemon zest, 1½ teaspoons lemon juice and crushed red pepper; fold gently to combine. Wipe the skillet clean.Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about ⅓ cup broccoli mixture; secure the pockets with wooden picks. Sprinkle the chicken evenly with salt and pepper.Heat the remaining 1 tablespoon oil in the cleaned ovenproof skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 3 minutes. Carefully turn the chicken breasts over and transfer the pan to the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 15 minutes.Remove the chicken from the oven. Increase oven temperature to broil with a rack 8 inches from the heat source. Sprinkle the chicken evenly with cheese. Broil until the cheese is melted and nicely browned, 2 to 3 minutes.Drizzle the chicken with the remaining 1 tablespoon lemon juice. Remove the wooden picks from the chicken; slice the stuffed breasts in half crosswise and garnish with additional basil, if desired.
Preheat oven to 425°F with rack in center position. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add shallot; cook, stirring often, until softened, about 5 minutes. Stir in broccoli and garlic; cook, stirring often, until the broccoli is bright green and tender, about 3 minutes. Transfer the mixture to a large bowl. Add ricotta, basil, lemon zest, 1½ teaspoons lemon juice and crushed red pepper; fold gently to combine. Wipe the skillet clean.
Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about ⅓ cup broccoli mixture; secure the pockets with wooden picks. Sprinkle the chicken evenly with salt and pepper.
Heat the remaining 1 tablespoon oil in the cleaned ovenproof skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 3 minutes. Carefully turn the chicken breasts over and transfer the pan to the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 15 minutes.
Remove the chicken from the oven. Increase oven temperature to broil with a rack 8 inches from the heat source. Sprinkle the chicken evenly with cheese. Broil until the cheese is melted and nicely browned, 2 to 3 minutes.
Drizzle the chicken with the remaining 1 tablespoon lemon juice. Remove the wooden picks from the chicken; slice the stuffed breasts in half crosswise and garnish with additional basil, if desired.
Originally appeared: EatingWell.com, February 2021
Rate ItPrint
Nutrition Facts(per serving)257Calories12gFat3gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
