Creamy, tangy, and fresh, this classic Italian stuffing is an impeccable infusion for a tender chicken breast. With roast pumpkins, hard cheese, and charred broccoli, it’s a masterpiece. Mamma mia!
Wholesome Italian-style Chicken
Wholesome Italian-style Chicken
with ricotta, sundried tomato & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Mustard Vinegar
- NOMU Italian Rub
- Plain Yoghurt
- Pumpkin Chunks
- Ricotta Cheese
- Spinach
- Sun-Dried Tomatoes
- Yoghurt Plain
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Tinfoil
- Paper Towel
CRISPING PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, ½ the Italian rub and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET STUFFED...
In a bowl combine the ricotta cheese with a drizzle of olive oil. Add the chopped sun-dried tomatoes, ¾ of the chopped parsley, and seasoning to taste. Mix well to combine until creamy.
CHICKEN POCKETS
Pat the chicken breast dry with some paper towel and place on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing.
POUL-TREE
Place the breast on a lightly greased baking tray. Stuff with the Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the chicken. Coat both the broccoli and chicken pocket in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
SOME SAUCY DIJON-VU
In a bowl, combine the yoghurt, mustard vinegar to taste and the remaining Italian rub. Loosen with warm water in 5ml increments until drizzling consistency.
STUFFED FEASTING!
Make a generous pile of rinsed leaves and charred broccoli. Top with the fragrant pumpkin pieces, then the juicy stuffed chicken. Drizzle with the tangy mustard dressing & garnish with the remaining chopped fresh parsley. Enjoy, Chef!
Pumpkin Chunks - 250g
NOMU Italian Rub - 5ml
Ricotta Cheese - 40g
Sun-dried Tomatoes - 20g
Fresh Parsley - 3g
Free-range Chicken Breast - 1
Broccoli Florets - 150g
Plain Yoghurt - 30ml
Mustard Vinegar - 17,5ml
Spinach - 20g
CRISPING PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, ½ the Italian rub and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET STUFFED...
In a bowl combine the ricotta cheese with a drizzle of olive oil. Add the chopped sun-dried tomatoes, ¾ of the chopped parsley, and seasoning to taste. Mix well to combine until creamy.
CHICKEN POCKETS
Pat the chicken breast dry with some paper towel and place on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing.
POUL-TREE
Place the breast on a lightly greased baking tray. Stuff with the Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the chicken. Coat both the broccoli and chicken pockets in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
SOME SAUCY DIJON-VU
In a bowl, combine the yoghurt, mustard vinegar to taste and the remaining Italian rub. Loosen with warm water in5 ml increments until drizzling consistency.
STUFFED FEASTING!
Make a generous pile of rinsed leaves and charred broccoli. Top with the fragrant pumpkin pieces, then the juicy stuffed chicken. Drizzle with the tangy mustard dressing & garnish with the remaining chopped fresh parsley. Enjoy, Chef!
Pumpkin Chunks - 500g
NOMU Italian Rub - 10ml
Ricotta Cheese - 80g
Sun-dried Tomatoes - 40g
Fresh Parsley - 5g
Free-range Chicken Breasts - 2
Broccoli Florets - 300g
Yoghurt Plain - 65ml
Mustard Vinegar - 35ml
Spinach - 40g
CRISPING PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, ½ the Italian rub and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET STUFFED...
In a bowl combine the ricotta cheese with a drizzle of olive oil. Add the chopped sun-dried tomatoes, ¾ of the chopped parsley, and seasoning to taste. Mix well to combine until creamy.
CHICKEN POCKETS
Pat the chicken breast dry with some paper towel and place on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing.
POUL-TREE
Place the breast on a lightly greased baking tray. Stuff with the Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the chicken. Coat both the broccoli and chicken pockets in oil and seasoning to taste. Bake in the oven for 20-25 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
SOME SAUCY DIJON-VU
In a bowl, combine the yoghurt, mustard vinegar to taste and the remaining Italian rub. Loosen with warm water in 5ml increments until drizzling consistency.
STUFFED FEASTING!
Make a generous pile of rinsed leaves and charred broccoli. Top with the fragrant pumpkin pieces, then the juicy stuffed chicken. Drizzle with the tangy mustard dressing & garnish with the remaining chopped fresh parsley. Enjoy, Chef!
Pumpkin Chunks - 750g
NOMU Italian Rub - 15ml
Ricotta Cheese - 120g
Sun-dried Tomatoes - 60g
Fresh Parsley - 8g
Free-range Chicken Breasts - 3
Plain Yoghurt - 85ml
Broccoli Florets - 450g
Mustard Vinegar - 52,5ml
Spinach - 60g
CRISPING PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, ½ the Italian rub and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET STUFFED...
In a bowl combine the ricotta cheese with a drizzle of olive oil. Add the chopped sun-dried tomatoes, ¾ of the chopped parsley, and seasoning to taste. Mix well to combine until creamy.
CHICKEN POCKETS
Pat the chicken breast dry with some paper towel and place on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing.
POUL-TREE
Place the breast on a lightly greased baking tray. Stuff with the Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the chicken. Coat both the broccoli and chicken pockets in oil and seasoning to taste. Bake in the oven for 20-25 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
SOME SAUCY DIJON-VU
In a bowl, combine the yoghurt, mustard vinegar to taste and the remaining Italian rub. Loosen with warm water in 5ml increments until drizzling consistency.
STUFFED FEASTING!
Make a generous pile of rinsed leaves and charred broccoli. Top with the fragrant pumpkin pieces, then the juicy stuffed chicken. Drizzle with the tangy mustard dressing & garnish with the remaining chopped fresh basil. Enjoy, Chef!
Pumpkin Chunks - 1kg
NOMU Italian Rub - 20ml
Ricotta Cheese - 160g
Sun-dried Tomatoes - 80g
Fresh Parsley - 10g
Free-range Chicken Breasts - 4
Broccoli Florets - 600g
Yoghurt Plain - 125ml
Mustard Vinegar - 70ml
Spinach - 80g
Woolies Products in this dish
