Ingredients
- 4 boneless skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup fresh blackberries, lightly mashed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
- In a bowl combine ricotta cheese, mashed blackberries, Parmesan cheese, chopped basil, garlic powder, salt, and black pepper until well mixed.
- Cut a pocket into the side of each chicken breast without slicing all the way through.
- Spoon the ricotta and blackberry mixture into each chicken pocket and secure with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium heat and sear the stuffed chicken for 3–4 minutes on each side until lightly golden.
- Transfer the skillet to the oven and bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile prepare the glaze by heating balsamic vinegar and honey in a small saucepan over medium heat.
- Mix cornstarch with water to create a slurry and stir it into the balsamic mixture.
- Cook until the sauce thickens, then remove from heat and stir in butter until smooth and glossy.
- Drizzle the honey balsamic glaze over the cooked stuffed chicken before serving.
Notes
- Goat cheese can replace ricotta for a tangier flavor.
- Cream cheese can be used for a thicker and richer filling.
- Fresh thyme or parsley can substitute for basil.
- Chopped spinach can be added to the filling for extra nutrients and color.
- The glaze can be served on the side for a lighter version of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg
