Go Back

Ricotta Pomegranate Stuffed Chicken

Juicy chicken breasts stuffed with creamy ricotta, fresh herbs, spinach, and sweet-tart pomegranate seeds for a festive, flavorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Festive, Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts sliced to create pocket
Filling
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 2 cloves garlic minced
  • 1 lemon zested
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh mint chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
Cooking
  • 2 tbsp olive oil
  • 0.5 cup pomegranate seeds plus extra for garnish

Equipment

  • Mixing bowl
  • Skillet
  • Baking dish
  • Knife
  • Toothpicks

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice chicken breasts horizontally to create a pocket.
  3. Mix ricotta, spinach, garlic, lemon zest, herbs, salt, pepper, and half the pomegranate seeds in a bowl.
  4. Stuff the mixture into chicken breasts and secure with toothpicks.
  5. Heat olive oil in skillet and sear chicken 3–4 minutes per side until golden.
  6. Transfer chicken to baking dish and bake 20–25 minutes until cooked through (165°F/74°C).
  7. Remove toothpicks, garnish with fresh pomegranate seeds and herbs, and serve.

Notes

To make ahead, prepare and stuff chicken, then refrigerate up to 6 hours before baking.