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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Wholesome Italian-style Chicken?
The preparation time for Wholesome Italian-style Chicken with ricotta, sundried tomato & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Wholesome Italian-style Chicken with ricotta, sundried tomato & fresh parsley?
The total time required to make Wholesome Italian-style Chicken with ricotta, sundried tomato & fresh parsley is between 40 and 55 minutes.
How many servings does Wholesome Italian-style Chicken provide?
4 servings
What are the main ingredients in Wholesome Italian-style Chicken?
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
What is the nutritional information of Wholesome Italian-style Chicken?
Calories: 505, Carbs: 43 grams, Fat: grams, Protein: 54.5 grams, Sugar: 16.5 grams, Salt: 678 grams
How do I prepare Wholesome Italian-style Chicken?
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. 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! 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. 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.
What should be prepared from my kitchen to make Wholesome Italian-style Chicken?
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
How many calories does Wholesome Italian-style Chicken have?
505 calories
How much fat content does Wholesome Italian-style Chicken have?
grams
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