Chicken Breasts Stuffed with Ricotta and Sweet Potato

Prep Time: 25 min
Cook Time: 45 min
Serves: 4

Stuffed chicken breasts don’t take a lot of time, but they look and taste as though they do and that’s what easy entertaining is all about. The minted beans make a delicious accompaniment.


Chicken Breasts Stuffed with Ricotta and Sweet Potato:

1 cup (250 mL) sweet potatoe(s), cooked, mashed
1/4 cup (60 mL) ricotta cheese
1 egg(s), medium, lightly beaten
2 tbsp (30 mL) basil, fresh, chopped
1 tbsp (15 mL) chives, fresh, chopped
4 boneless, skinless chicken breast(s)
salt, to taste
pepper, to taste
2 tbsp (30 mL) olive oil, divided
1 tbsp (15 mL) parsley, fresh, chopped

Minted Beans:

2 tbsp (30 mL) butter
1 lb (0.5 kg) green beans
1/4 cup (60 mL) Parmesan cheese, grated
zest of one lemon
juice of one lemon
2 tbsp (30 mL) mint, fresh, chopped


Chicken Breasts Stuffed with Ricotta and Sweet Potato

1 Preheat oven to 375°F (190°C).
2 In a medium bowl, combine, sweet potato, ricotta cheese, egg, basil, chives and salt and pepper. Set aside.
3 Place chicken breast topside down on a cutting board. With a sharp knife held horizontally and starting 1/2-inch from the top, cut the chicken lengthwise (being careful not to cut all the way through), leaving a 1/2-inch (1 cm) boarder at the bottom. Gently open, with your fingers to form a small pocket. With your knife inside the cut, make another small cut sideways on each “wall” of your first cut to form a small pocket. Repeat with the remaining breasts.
4 Divide the sweet potato mixture between the breasts and gently stuff each pocket. Close the chicken over the filling and secure using two toothpicks, if necessary. Rub 1 Tbsp (15 mL) of olive oil evenly over the breasts and sprinkle with parsley.
5 In a large skillet, heat remaining oil on medium-high heat; brown chicken for about 3 to 4 minutes per side. Place on rack on rimmed baking sheet. Bake for 30 to 35 minutes or until meat thermometer reaches 165°F (74°C). Let chicken rest for five minutes; remove toothpicks if used and serve.

Minted Beans

1 Heat a large skillet, over medium heat. Melt butter and sauté beans for 5 minutes, or until tender crisp. Remove from heat and toss with Parmesan cheese, lemon zest, lemon juice and fresh mint.