Mushroom and ricotta stuffed chicken breasts

Mushroom and ricotta stuffed chicken breasts

With delicately flavored mushrooms and rich cheesy filling, these stuffed low-carb chicken breasts are sure to impress. Serve with a fresh salad or with a side of roasted vegetables, and most importantly: enjoy!

Mushroom and ricotta stuffed chicken breasts

With delicately flavored mushrooms and rich cheesy filling, these stuffed low-carb chicken breasts are sure to impress. Serve with a fresh salad or with a side of roasted vegetables, and most importantly: enjoy!
USMetric
4 servingservings

Ingredients

  • 4 4 chicken breast (approx. 0.33 lb / 150 g each)chicken breasts (approx. 0.33 lb / 150 g each)
  • 4 tbsp 4 tbsp olive oil, divided
  • sea salt and ground black pepper
  • 2½ oz. 75 g mushrooms, sliced
  • 1 tbsp 1 tbsp fresh thyme
  • 1 tbsp 1 tbsp coconut aminos or tamari soy sauce
  • 7 oz. 200 g ricotta cheese
  • 1 oz. 30 g parmesan cheese, finely grated
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp ground black pepper
  • 4 4 sprigs fresh thyme
Serving
  • 6 oz. 175 g leafy greens
  • 1 cup 225 ml sour cream

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat your oven to 375°F (190°C), fan forced. Line a baking tray with parchment paper.
  2. Cut a pocket into the side of each chicken breast by cutting most of the way through, as if you were going to butterfly the breast.
  3. Rub one quarter of the olive oil over the outside of the chicken breasts and season well with sea salt and ground black pepper.
  4. Heat one quarter of the olive oil in a heavy bottom frying pan and add the sliced mushrooms. Cook for approx. 5 minutes over high heat until the mushrooms are brown and crispy.
  5. Add the thyme leaves and the coconut aminos and cook for 3 more minutes, stirring well.
  6. In a bowl, combine the ricotta, parmesan cheese, onion powder and cracked black pepper.
  7. Lay your chicken breasts out and divide the ricotta evenly between them. Spoon the ricotta into the center of the chicken and spread it out to fill the cavity.
  8. Pile the savory mushroom mixture on to the ricotta and top each breast with one sprig of thyme. Fold the chicken breast back over the filling.
  9. Heat the remaining half of the olive oil in a frying pan until hot. Sear the chicken breasts for five minutes on each side and then place on a baking tray. Bake for 20 more minutes in the oven.
  10. Remove from oven, cover loosely with foil and rest for 10 more minutes. Serve with leafy greens and a dollop of sour cream.

Tip!

Store, wrapped or covered, in the refrigerator for up to one week.

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5 comments

  1. Tracy
    What are the macros?
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    What are the macros?

    Please click the Nutrition+ tab under the list of ingredients for the macro information.

  3. Vivianne
    This was a great chicken dish, looked and tasted amazing.
  4. Liz
    What temp for those without convection?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    What temp for those without convection?

    Hi Liz, our recipes are written for standard ovens, not convection.

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