What are the main ingredients in Ricotta-Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Ricotta-Stuffed Chicken Breast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ricotta-Stuffed Chicken Breast?

PREP THE CHICKY: In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing. SPICY ROAST CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. RUBY RED QUINOA: Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. INFUSE THE CHICKY: Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around the chicken, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered. HEARTY QUINOA SALAD: Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add three-quarters of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning. LOAD UP & TUCK IN!: Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

What should be prepared from my kitchen to make Ricotta-Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ricotta-Stuffed Chicken Breast

Name: Ricotta-Stuffed Chicken Breast
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Juicy baked chicken, infused with the refreshing flavours of a creamy ricotta and sun-dried tomato stuffing. With a jumble of roast chickpeas and tomatoes, parsley, and quinoa for wholehearted Mediterranean nourishment.

Ricotta-Stuffed Chicken Breast

with sun-dried tomatoes, a red quinoa salad & Dijon dressing

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 45 minutes

Ingredients:

Baby Tomatoes
Chicken
Chickpeas
Dijon Dressing
Free-range Chicken Breast
Fresh Parsley
Lemon
NOMU Spanish Rub
Red Quinoa
Ricotta Cheese
Salad Leaves
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 300ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breast dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breast to a lightly greased baking tray and stuff the pocket with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around the chicken, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 1 lemon wedge and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add three-quarters of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 120g
NOMU Spanish Rub - 5ml
Red Quinoa - 75ml
Sun-Dried Tomatoes - 25g
Ricotta Cheese - 50g
Free-Range Chicken Breast - 1
Baby Tomatoes - 100g
Dijon Dressing - 15ml
Lemon - 1
Salad Leaves - 20g
Fresh Parsley - 2g

Download the Recipe

Serves 2

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around the chicken, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add three-quarters of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 240g
NOMU Spanish Rub - 10ml
Red Quinoa - 150ml
Sun-Dried Tomatoes - 50g
Ricotta Cheese - 100g
Free-Range Chicken Breast - 2
Baby Tomatoes - 200g
Dijon Dressing - 30ml
Lemon - 1
Salad Leaves - 40g
Fresh Parsley - 4g

Download the Recipe

Serves 3

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around the chicken, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add three-quarters of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 240g
NOMU Spanish Rub - 10ml
Red Quinoa - 150ml
Sun-Dried Tomatoes - 50g
Ricotta Cheese - 100g
Free-Range Chicken Breast - 2
Baby Tomatoes - 200g
Dijon Dressing - 30ml
Lemon - 1
Salad Leaves - 40g
Fresh Parsley - 4g

Download the Recipe

Serves 4

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy.
RUBY RED QUINOA
Rinse the quinoa and place in a pot. Submerge in 1,2L of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix the reserved sun-dried tomato oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side of each breast. Using your fingers or a knife, gently pull the flesh apart to make little pockets for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pockets with ricotta filling – don't worry if it spills out. Scatter the rinsed baby tomatoes around the chicken, drizzle over some oil, and season. Bake in the oven for 20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 6 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add three-quarters of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing if you’d like. Toss together with the Dijon dressing to taste. In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!