Ricotta and Sun-Dried Tomato Stuffed Chicken Breast with Creamy Basil Polenta and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Using a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.

3. 3

   In a bowl, mix the ricotta, chopped sun-dried tomatoes, 2 grated garlic cloves, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and dried oregano.

4. 4

   Stuff each chicken breast with the ricotta mixture. Secure with toothpicks if needed.

5. 5

   Season the outside of the chicken with the remaining salt and pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the breasts for 2 minutes per side.

6. 6

   Transfer the skillet to the oven and bake for 14 to 16 minutes at 200 °C / 400 °F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

7. 7

   While the chicken bakes, bring the chicken broth and milk to a boil in a medium saucepan. Reduce the heat to medium-low and slowly whisk in the polenta.

8. 8

   Cook the polenta for 5 to 7 minutes, stirring often, until creamy. Stir in the Parmesan, butter, chopped basil, and a pinch of salt and pepper. Keep warm over very low heat.

9. 9

   Heat the remaining 1 tablespoon olive oil in another skillet over medium-high heat. Add the asparagus and the chopped remaining garlic clove, and sauté for 4 to 5 minutes until tender-crisp.

10. 10

    Add the lemon juice to the asparagus, toss for 30 seconds, and remove from the heat.

11. 11

    Spoon creamy polenta onto each plate. Top with a stuffed chicken breast and serve with the sautéed asparagus. Remove any toothpicks before serving if used.