Description
This recipe features tender chicken breasts stuffed with herbed ricotta, cooked in a flavorful cider pan sauce, served with creamy mashed cauliflower. A delicious and elegant dish perfect for a special dinner.
Ingredients
Units
Scale
- 1/2 cup whole milk ricotta cheese
- 1/4 cup shredded gouda cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 1/4 teaspoon ground nutmeg
- kosher salt and pepper
- 4–6 skin-on chicken breasts
- 2 tablespoons extra virgin olive oil
- 3 small shallots
- 4 garlic cloves
- 1 cup cremini mushrooms
- 2 tablespoons salted butter
- 3/4 cup dry white wine
- 1/2 cup apple cider
- For Mashed Cauliflower: 1 head cauliflower, cream cheese, butter
Instructions
- Preheat the oven and prepare the skillet: Grease skillet and stuff chicken with ricotta mixture.
- Roast the chicken: Cook chicken in the oven with mushrooms and shallots.
- Make the pan sauce: Brown butter, add wine and cider, then simmer with chicken.
- Prepare mashed cauliflower: Cook cauliflower, then blend with garlic, cream cheese, and butter.
- Serve: Plate mashed cauliflower, chicken, mushrooms, and sauce. Garnish with thyme.
Notes
- This recipe can be customized with different herbs and cheeses for the stuffing.
- For a lighter version, use low-fat ricotta and less butter.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg