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Recipes Nugget Markets Signature Recipes

Basil-Ricotta Stuffed Chicken Breast

Prep time
20 minutes PT20M
Cook time
15-20 minutes PT20M
Yield
Serves 4
Difficulty
2 out of 5 on the difficulty scale
pesto_stuffed_chicken_breast1 Nugget Markets signature recipes

Ingredients

  • 4 Fresh to Market boneless skinless chicken breasts
  • ¼ pound Nugget's Basil Pesto
  • ½ pound Ricotta
  • 1 lemon juiced
  • 1 cup Panko breadcrumbs
  • ¼ cup All-Purpose flour
  • 1 tablespoon poultry seasoning
  • 2 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon olive oil

Preparation

Preheat the oven to 400 degrees F.

Mix together the pesto, ricotta, lemon juice, and breadcrumbs, and transfer into the bottom corner of a sealable plastic bag. 

Insert a long, thin knife straight into the thickest part of the breast.  Pull the knife out of the breast making a sweeping motion towards the outside of the meat, making sure not to break all the way through the meat.  Insert the knife again, this time with the sharp part of the knife pointing the other direction.  Repeat. 

Squeeze the pesto mixture into the corner of the bag and then cut off the tip about a half-inch up.  Insert the tip of the bag as far as it will go into the incision on the chicken breast.  Gently squeeze the mixture into the chicken while slowly pulling the bag out.  Repeat this with the orther three breasts.

Preheat an oven safe frypan over medium heat.

Mix together the flour, poultry seasoning, and salt and pepper and dredge the stuffed breasts in the mixture before adding them to the hot pan.  Brown the chicken on only the first side for 5 to 7 minutes or until golden brown.  Flip them over and place the whole pan into the oven.  Roast for 12 to 15 minutes or until the internal temperature reaches 165 degrees F.

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

  • Pinot Gris

    An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Albarino

    A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.

  • Arneis

    Meaning "rascal" in the Piedmontese dialect, Arneis is dry, lively and fairly full bodied, with light pear and apricot flavors. One of the three top white grapes of Italy's Piedmont region, Arneis proves to be a very refreshing wine.

  • Chenin Blanc

    Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

  • Picpoul Blanc

    Picpoul de Pinet is one of the famed crus of the Coteaux du Languedoc, producing white wine exclusively from the Picpoul Blanc grapes. This varietal is commonly very acidic and refreshing.

  • Sauvignon/Fume Blanc

    Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".

  • Semillon

    In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.

  • Torrontes

    Similar in weight to Sauvignon Blanc, with more of the floral aromatics of a Viognier. A very refreshing wine - perfect for quaffing.