Peach Basil Ricotta Stuffed Chicken

Peach Basil Ricotta Stuffed Chicken

Stuffed with creamy ricotta, juicy summer peaches, and garden-fresh basil—this chicken tastes like summer on a plate!

Ingredients:

• 1 container whole milk ricotta

• 4 skin-on, boneless split chicken breasts

• 12 large basil leaves

• 12–16 peach slices

• Kosher salt

• Ground black pepper

• Fresh parsley, for garnish

• Hot honey, for drizzling (optional)

Method:

1. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

2. In a small bowl, mix the ricotta with ¼ teaspoon of kosher salt. Set aside.

3. Place the chicken breasts on the prepared sheet pan. Pat the skin very dry with paper towels to help it crisp during roasting.

4. Carefully loosen the skin on each chicken breast with your fingers, keeping one side attached.

5. Spoon about 2 heaping tablespoons of the ricotta mixture under the skin of each breast and spread gently with the back of a spoon.

6. Layer 3 basil leaves under the skin, followed by 3–4 peach slices per breast.

7. Pull the skin tightly over the filling, then season the tops generously with salt and pepper.

8. Roast for 30–35 minutes, or until the internal temperature reaches 165°F.

9. Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and a drizzle of hot honey, if desired.

Yield: 4

Author: Elise Smith

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Peach Basil Ricotta Stuffed Chicken

Stuffed with creamy ricotta, juicy summer peaches, and garden-fresh basil—this chicken tastes like summer on a plate!

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Ingredients

• 1 container whole milk ricotta
• 4 skin-on, boneless split chicken breasts
• 12 large basil leaves
• 12–16 peach slices
• Kosher salt
• Ground black pepper
• Fresh parsley, for garnish
• Hot honey, for drizzling (optional)

Instructions

1. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
2. In a small bowl, mix the ricotta with ¼ teaspoon of kosher salt. Set aside.
3. Place the chicken breasts on the prepared sheet pan. Pat the skin very dry with paper towels to help it crisp during roasting.
4. Carefully loosen the skin on each chicken breast with your fingers, keeping one side attached.
5. Spoon about 2 heaping tablespoons of the ricotta mixture under the skin of each breast and spread gently with the back of a spoon.
6. Layer 3 basil leaves under the skin, followed by 3–4 peach slices per breast.
7. Pull the skin tightly over the filling, then season the tops generously with salt and pepper.
8. Roast for 30–35 minutes, or until the internal temperature reaches 165°F.
9. Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and a drizzle of hot honey, if desired.

Notes

If the chicken breasts are still attached to one another, you can leave them that way. They’ll cook just fine and will be easier to slice after roasting.