Chicken Breasts Stuffed with Ricotta and Sweet Potato
Ingredients
Chicken Breasts
Minted Beans
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 375°F (190°C).
In a medium bowl, combine, sweet potato, ricotta cheese, egg, basil, chives and salt and pepper. Set aside.
Place chicken breast topside down on a cutting board. With a sharp knife held horizontally and starting ½-inch from the top, cut the chicken lengthwise (being careful not to cut all the way through), leaving a ½-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.
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.
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.
While the chicken rests make the beans. 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.
Remove toothpicks from chicken, if used, and serve with beans.
