Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]
There are two problems with my neighborhood in San Francisco, aside from the absurdly high rent: tourists and the lack of a Whole Foods which means it’s a little more work for me to find naturally-raised, antibiotic free meat. The meat counter at my Safeway doesn’t carry organic, natural chicken breast but luckily, they do carry Foster Farms Simply Raised line in their refrigerator section. Even better, Foster Farms Simply Raised is locally grown in California. I was so excited to learn about the antibiotic-free line when Foster Farms asked me to check out their product.
Foster Farms is delivered fresh from local ranches in 48 hours or less. Some other chicken brands are across the country and could take up to a week to reach the West Coast. The other cool thing about Foster Farms is that they have been family run since their founding 76 years ago. Max and Verda Foster began raising turkeys off their bedroom in 1939 so they could keep a close eye on their flock. Today, all Foster Farms fresh chicken is American Humane Certified and their grandson, Ron Foster, runs the company.
A super easy, insanely delicious chicken breast preparation I often forget about is stuffed chicken breasts. When was the last time something was stuffed into something else and it wasn’t delicious? I don’t care how health-conscious I am and the fact that I will never, ever eat it again – Stuffed Crust Pizza is basically as good as it gets.
Back to stuffed chicken breasts – expect like five more stuffed chicken breast recipes, because while I was in the kitchen prepping these, I thought of a dozen more ideas of what things I could stuff into them. I’m not going to tell you all my ideas now, because I’m terrified someone will take them and do them better or worse yet, terribly.
Since you know eating seasonally (for the most part) and locally (almost more difficult to not do in California!) is important to me, I wanted to stuff my chicken neighbors with some goodies I knew came close from home. Figs are still in season, the ricotta was from house made from the market by my apartment and the pear was also California-grown.
- 4 boneless skinless chicken breasts
- ½ cup part skim ricotta cheese
- ½ cup fresh figs, sliced
- ½ cup chopped Bartlett pear
- 2 tsp olive oil, divided
- 2 tsp chopped shallots
- 1 tsp dried thyme
- salt + pepper
- Preheat oven to 375F.
- Carefully cut a slit into each chicken breast that runs the length of the breast. Do not cut through the bottom.
- Rub 1 tsp of the olive oil on the chicken breasts and sprinkle with salt and pepper.
- In a small skillet, heat 1 tsp olive oil on medium high heat and add shallots. Cook until fragrant, about two minutes.
- Add pears and figs to shallots with the dried thyme and a sprinkle of salt and pepper. Continue cooking, stirring occasionally for 4-5 minutes or until pears are soft. Turn off heat and let cool slightly.
- Place ricotta cheese in a small bowl and add fig, pear and shallot mixture. Mix well.
- Carefully fill the slit of each chicken breast with the cheese mixture, distributing evenly. Tie the chicken breasts back together with oven-safe twine or use toothpicks if you are worried about the stuffing falling out.
- Bake for 30 minutes, or until an internal thermometer reads 165F.
- Cut twine from chicken (or remove toothpicks) and serve.
This post is sponsored by Foster Farms®, the opinions expressed are my own. Thanks for supporting the brands I love!
Chat with me:
Do you ever make stuffed chicken breasts? What are the best things to stuff them with? Do you eat locally as much as possible?