Stuffed Chicken with Pomegranate Relish
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- Prep Time10 min
- Total Time35 min
- Makes4 servings
Photo, Roberto Caruso. Food styling, Claire Stubbs. Prop styling and Art Direction, Casie Billington.
Bright, crunchy and packed with nutrients, pomegranates are worth more than their weight in juice.
Ingredients
1/2 cup smooth ricotta
3 tbsp chopped parsley
1 tsp lime zest
3/4 tsp salt, divided
2 tsp olive oil
Relish
1 1/2 cups pomegranate seeds
1 large shallot, finely chopped
1/2 cup pistachios, chopped, or pepitas
3 tbsp lime juice
1 tbsp olive oil
1/4 tsp salt
Instructions
Position rack in centre of oven and preheat to 375F. Line a baking sheet with parchment. Set aside.
Stir ricotta, parsley, lime zest and 1/4 tsp salt in a small bowl. Season with pepper.
Cut a horizontal slit about 2 1/2 in. long and 1 1/2 in. deep into thickest side of each breast to form a pocket. Gently open up pockets and stuff each with one-quarter of the ricotta mixture. Place chicken on prepared sheet. Brush with oil, then sprinkle with remaining 1/2 tsp salt. Season with pepper.
Bake until an instant-read thermometer inserted into the thickest part of chicken reads 165F, about 20 min. Turn on broiler. Broil until tops are golden brown, about 3 min.
Relish: Combine pomegranate seeds, shallot, pistachios, lime juice, oil and salt in a bowl. Serve alongside chicken.
Nutrition (per serving)
Calories 471, Protein 53g, Carbohydrates 19g, Fat 20g, Fibre 4g, Sodium 708mg.
The easiest way to extract seeds from a pomegranate
Score the pomegranate in half, starting from the crown. (You want to cut just through the skin but not the seeds.) Gently break pomegranate into two halves. Fill a large bowl with cold water. Holding fruit underwater, gently break into sections. Massage to loosen the seeds. Seeds will sink while skin will float to the top. Scoop out skin, then strain seeds and pat dry.
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