Chicken Breasts Stuffed with Zucchini, Sun-Dried Tomato, and Ricotta Cheese
I tried a new recipe today but made a couple of substitutions. I didn’t have red peppers or goat cheese so I used sun-dried tomato and Ricotta cheese.
I started with Epicurious’ recipe for:
This dish seems pretty straight forward. Many times cooks have to make substitutions in their dishes because they are missing an item or want to make a different flavor profile. In my case, I didn’t have the red peppers or the goat cheese. Since I had the zucchini, I decided to go with an italian flavor profile. I used sun-dried tomatoes and ricotta cheese instead.
I made the filling a few hours ahead and let it cool in the fridge. Cooling it made the filling hold together better than when it was hot. Besides, you don’t want to put hot filling into cold raw chicken unless you plan on cooking it immediately. Another deviation from the recipe that I did was I used boneless, skinless chicken breast and stuffed the middle of it with the filling.
Once the filling was cool, I stuffed the breasts with a 1/3 of the filling each and secured the opening with toothpicks. I then pan-seared the chicken as directed in the recipe then cooked it 9 minutes on each side. Now since I was using a different cut of chicken, I had to use an instant read thermometer to know when it was actually done then removed the chicken to a plate to rest. Finally, I whipped up the sauce in the pan and drizzled it over the chicken.
This chicken was awesome. The flavors were all there, even with the substitutions. It is stuffed with vegetables so it is healthy too. Make it yourself and comment on the results below.
#foodie #chicken recipe #zucchini