RECIPES

Chicken Breasts Stuffed with Ricotta and Sweet Potato

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.

Prep Time

PT25M

Cook Time

PT45M

Serves

4

Ingredients

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

Instructions

  1. Chicken Breasts Stuffed with Ricotta and Sweet Potato
    1. 1 Preheat oven to 375°F (190°C).
    2. 2 In a medium bowl, combine, sweet potato, ricotta cheese, egg, basil, chives and salt and pepper. Set aside.
    3. 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. 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. 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.
  2. Minted Beans
    1. 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.
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