Who says chicken breasts have to be boring? Here, a savory mushroom, herb and ricotta mixture is inserted under the skin of chicken breasts to give new life to a weeknight dinner mainstay.
Chicken Breasts Stuffed with Mushrooms and Ricotta
Ingredients
For the stuffing:
- 1 Tbs. olive oil
- 1 large shallot, minced
- 2 cremini mushrooms, chopped
- 1/2 cup (4 oz./125 g) whole-milk ricotta cheese
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. chopped fresh chives1 tsp. chopped fresh tarragon
- Freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)
- 1 tsp. olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) dry white wine
Directions
1. To make the stuffing, in a small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes. Let cool.
2. Meanwhile, in a bowl, stir together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture, and season to taste with salt and pepper.
3. Preheat an oven to 425°F (220°C).
4. Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast, separating it from the meat but leaving it attached on one side. Spoon about 2 Tbs. of the stuffing directly onto the meat, spreading it evenly, and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper.
5. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every 10 minutes with the pan juices, until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C), about 30 minutes.
6.Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, about 5 minutes. Using a spoon, skim and discard the fat from the pan juices, then strain the juices through a fine-mesh sieve into a warmed small pitcher.
7. Arrange each chicken breast on a warmed individual plate and serve immediately, passing the pan juices at the table. Serves 6.
For this and more than a hundred other recipes for roasted meats, poultry, seafood, vegetables and fruits—delicious dishes suitable for every season and every occasion—check out our Year-Round Roasting.






16 comments
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This topic is very interesting and I am interested but do not know where to find, thankfully you create this topic, hope everyone will help me
هردو درمان کاشت یا ایمپلنت دهان و ارتودنسی درون اصلاح طرح
لبخند کاربرد دارند و گاهی در پیاده شدن هم برای زیباتر
کردن لبخند عمل میشوند. چنانچه انجام هر دو عمل
ایمپلنت و ارتودنسی لازم باشد، همدستی تمام متخصصین درگیر در طرح درمانی و تمهید برنامه
زمانی مفت برای دستیابی بوسیله مولود مطلوب بسیار عمده است.اگر در ارامش طرح لبخند از هر دو درمان ارتودنسی و ایمپلنت استفاده شود، جراح دهان و دهان
و فنی ارتودنسی در ارتکاب درمان انبازی خواهند
داشت و با باهم اتحاد کردن یکدیگر شرایط مریض را به دقت معاینه میکنند و مناسبترین مراحل درمانی را تعیین میکنند.
[…] Who says chicken breasts have to be boring? Here, a savory mushroom, herb and ricotta mixture is inserted under the skin of chicken breasts to give … read more The post Chicken Breasts Stuffed with Mushrooms and Ricotta appeared first on Williams-Sonoma Taste .source… […]
don’t worry about it a speeding driver texting could kill you tomorrow so enjoy the food and eat up i say this because a coworker said the same as you and died eat up life is short enjoy
I really like reading through a post that will make people
think. Also, thanks for allowing for me to comment!
prommehdetal.ru
This recipe looks delicious!! I loved the browned and roasted chicken, plus the flavor of the mushrooms with all those fresh herbs! I’m not a huge fan of ricotta, so I might make a tiny change and stuff the chicken breasts with brie instead. 😀 Because brie is never a bad idea. Thanks for sharing this!
[…] Read More… […]
Wait a second…TWO mushrooms for SIX chicken breast halves?????
If two mushrooms are too many, you can just use one.
I know, right!? I was thinking the same thing! (Fineous-LOL!)
And calorie count?? Sound like it’s outrageous
Wine not included in the ingredients listing. Was it White Wine or Red Wine used to deglaze the pan?
You can probably use either but white would make more sense in this recipe, IMO
The wine is the very last item on the ingredient list. It says 1/2 cup dry white wine.