Ricotta-stuffed chicken breasts with tomato panzanella

Soy Free

2 Servings, 630 Calories/Serving

35 Minutes

Ricotta makes chicken breasts even more succulent when it’s slipped beneath their skins before roasting. As a counterweight to the richness, Chef Justine serves the chicken with a refreshing panzanella, or Tuscan bread salad, of toasted ciabatta, cherry tomatoes, and basil.

Ingredients

  • 1 La Brea Bakery ciabatta roll
  • 1 lemon
  • 1 to 2 garlic cloves
  • Fresh rosemary
  • 1/3 cup fresh ricotta
  • Two 6-ounce boneless skin-on chicken breasts
  • 6 ounces cherry tomatoes
  • 1 to 2 shallots
  • Fresh basil
  • 1 tablespoon sherry vinegar

Instructions

1

Toast the bread

Heat the oven to 425°F.
  • Tear the ciabatta roll into 1- to 2-inch pieces.
Spread the ciabatta on a sheet pan in an even layer. Drizzle with oil, season with salt and toast in the oven while it heats, until lightly browned but still slightly soft, 5 to 6 minutes. Transfer to a plate to cool. While the ciabatta toasts, prepare the ricotta filling.

2

Make the ricotta filling

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Finely chop the garlic.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
In a small bowl, combine the ricotta, lemon zest, garlic, and rosemary. Season with salt and pepper.

3

Stuff and cook the chicken

With your fingers, loosen the chicken skins and slip the ricotta filling underneath. Arrange the chicken skin-side up on the sheet pan and roast until the skin is browned and the meat is cooked through, 15 to 18 minutes, depending on thickness. Remove from the heat and let rest or 5 minutes. While the chicken roasts, make the panzanella.

4

Make the panzanella

  • Cut the cherry tomatoes in half.
  • Peel and thinly slice the shallots crosswise; separate the slices into rings.
  • Strip the basil leaves from the stems; tear the leaves into rough pieces.
In a mixing bowl, combine the tomatoes, shallots, basil, and toasted ciabatta.
In a small bowl, mix the lemon juice, vinegar, and 2 tablespoons oil. Season with salt and pepper.
Add the dressing to the ciabatta mixture and toss until well combined. Let the panzanella stand until the chicken is ready, or at least 5 minutes before serving, so the ciabatta soaks up some of the juices.

5

Serve

Transfer the chicken to individual plates. Serve with the panzanella alongside.

Nutrition per serving: Calories: 630, Protein: 49 g, Total Fat: 28 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 120 mg, Carbohydrates: 46 g, Fiber: 3 g, Added Sugar: 1 g, Sodium: 660 mg
Contains: wheat, milk

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