Herb-Ricotta Stuffed Chicken Breast with Warm Roasted Tomato Sauce and Lemon Pearl Barley

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a small baking dish, combine the cherry tomatoes, red onion, sliced garlic, 1 tablespoon olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in an even layer.

2. 2

   Roast the tomatoes and onion for 20 to 22 minutes at 220 °C / 425 °F, until the tomatoes burst and the onion is tender and lightly caramelized. Keep warm.

3. 3

   Meanwhile, cook the pearl barley with the chicken broth in a medium saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer covered for 25 to 30 minutes, until tender. Drain any excess liquid if needed.

4. 4

   In a bowl, mix the ricotta, parsley, chives, 2 minced garlic cloves, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Cut a pocket into each chicken breast and fill it with the ricotta mixture. Press closed; secure with toothpicks if needed. Season the outside of the chicken with the remaining salt and pepper.

6. 6

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side, until nicely browned.

7. 7

   Transfer the skillet to the oven and finish cooking the chicken for 10 to 12 minutes at 220 °C / 425 °F, or until the thickest part reaches 74 °C / 165 °F. Rest for 5 minutes before slicing.

8. 8

   Finish the barley by stirring in the butter, baby spinach, and remaining lemon zest. Mix for 1 to 2 minutes with the residual heat until the spinach wilts. Adjust salt and pepper if needed.

9. 9

   To serve, spoon the lemon barley onto plates, place the stuffed chicken on top whole or sliced, and finish with the warm roasted tomato and onion sauce.