Chicken Breasts Stuffed with Ricotta and Sweet Potato

16 reviews
2.5 16

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.

  • Serves: 4
  • Prep Time:
  • Cook Time:

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.

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