POLLO CON RICOTTA… Grilled Chicken Stuffed with Ricotta and Sun-Dried Tomatoes

by valentinalucia

When I was going through the first few weeks of college and meeting many new people, I was often asked at lunch or dinner get-togethers if I was a vegetarian. I am not, by any means, a vegetarian, however I do like to eat healthily if I can and most of the healthiest food in a college dining hall is vegetarian or vegan. I don’t have anything against vegetarianism, of course, I just could never be one. Why?

Easy – I like chicken too much.

I love chicken in almost any way one could make it. Tonight, I tried my hand at an original recipe of mine – Grilled Chicken Stuffed with Ricotta and Sun-Dried Tomatoes. I have to say, it came out very tasty and super satisfying to have simply with bread on the side (good, sun-dried tomato bread from the FANTASTIC Rockland Bakery, might I add!). I think the ricotta kept the chicken very moist and all the flavors of the sweet sun-dried tomatoes and the earthy herbs just melded together to create a symphony of tasty goodness! The chicken was tender and the creamy filling balanced the meal incredibly well.

Grilled Chicken Stuffed with Ricotta and Sun-Dried Tomatoes (serves 2)

Ingredients:

Filling

3/4 cup water, boiling

1/4 cup sun-dried tomatoes (not packed in oil)

1/4 cup ricotta

1/4 cup black olives, chopped

1 teaspoon oregano

1 teaspoon basil

1 teaspoon minced garlic

Chicken

2 grilled chicken breasts, thawed

lemon juice

oregano

basil

thyme

sage

parsley

red pepper flakes

salt

pepper

Preparations:

1. Place sun-dried tomatoes in boiling water and remove from flame. Let sit for about 5 minutes, or until slightly soft.

2. Meanwhile in a small bowl, mix ricotta, olives, oregano, basil, and minced garlic until incorporated.

3. Drain tomatoes and cut into small strips. Mix tomato strips into ricotta mixture thoroughly.

4. Now, take chicken breasts and slice a pocket into the thickest part of the breast. Divide ricotta filling evenly between the two chicken breast pockets, filling in the pocket with the mixture using a spoon or your hands (I found using my hands to be much easier – I could manipulate the filling and the chicken much more easily).

5. Once filled, season the chicken breast with a squeeze of lemon juice each. Sprinkle each breast with listed herbs and spices.

6. Place the breasts on a preheated, nonstick (or sprayed) grill and cook for 15 minutes, flipping once half of the time has elapsed. Serve immediately.

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