Ricotta-stuffed chicken breasts with tomato panzanella
30 – 40 Minutes
Juicy roast chicken breasts stuffed with rosemary-flecked ricotta and our easy bread salad will transport you to the Italian countryside.
- 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
Ingredient IQ: Panzanella is a Tuscan salad invented by thrifty cooks as a delicious way to use up stale bread. To make it the old-fashioned way, instead of toasting the ciabatta, tear it into cubes and let it sit out for a day or two. It will revive and soften in the vinaigrette and tomato juices.
Toast the bread
- Tear or cut the ciabatta roll into 1-inch pieces.
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.
Stuff and cook the chicken
- Pat the chicken dry with a paper towel.
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.
Nutrition per serving: Protein: 46g (92% DV), Fiber: 3g (12% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 120mg (40% DV), Sodium: 660mg (28% DV), Carbohydrates: 35g (12% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, wheat