Ricotta-stuffed chicken breasts with tomato panzanella

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ricotta-stuffed chicken breasts with tomato panzanella

Ricotta-stuffed chicken breasts with tomato panzanella

Soy-Free, <600 Calories, Protein Plus

2 Servings, 640 Calories/Serving

30–40 Minutes

Juicy roast chicken breasts stuffed with rosemary-flecked ricotta and our easy bread salad will transport you to the Italian countryside.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 1 lemon
  • Peeled fresh garlic
  • Fresh rosemary
  • ⅓ cup fresh ricotta
  • Two 6-ounce boneless skin-on chicken breasts
  • ¼ pound cherry tomatoes
  • 1 or 2 shallots
  • Fresh basil
  • 1 tablespoon sherry vinegar

Nutrition per serving

Total Fat 34g (44% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 660mg (29% DV), Total Carb. 35g (13% DV), Fiber 3g (11% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the bread

Heat the oven to 425°F.
  • Tear or cut the ciabatta roll into 1-inch pieces.
On a sheet pan, spread the ciabatta pieces in an even layer, drizzle with 1 tablespoon oil, and season with salt. Toast in the oven while it heats until the ciabatta is lightly browned but still slightly soft, 5 to 6 minutes. Transfer to a plate to cool. Do not clean the sheet pan. While the ciabatta toasts, prepare the ricotta filling.


Make the ricotta filling

  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the panzanella.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the ricotta, lemon zest, garlic, and rosemary. Season to taste with salt and pepper.


Stuff and cook the chicken

  • Pat the chicken dry with a paper towel.
With your fingers, gently loosen the chicken skin from the meat and stuff the ricotta filling between the skin and the meat, spreading it evenly. On the sheet pan used for the ciabatta, place the chicken, skin side up, and season with salt and pepper. Roast until the skin is browned and the meat is cooked through, 15 to 18 minutes, depending on thickness. Remove from the oven and let rest for 5 minutes.
While the chicken roasts and rests, prepare the panzanella.


Make the panzanella

  • Cut the cherry tomatoes in half.
  • Peel the shallots and thinly slice crosswise; separate the slices into rings.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the sherry vinegar, lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper. Add the ciabatta, tomatoes, shallots, and basil and toss until well combined. Let the panzanella stand for at least 5 minutes before serving, so the ciabatta soaks up some of the liquid.


Transfer the chicken and panzanella to individual plates and serve.