Herb-Ricotta Stuffed Chicken with Crispy Chickpea Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the well-dried cooked chickpeas in a food processor. Add the grated Parmesan, 1 garlic clove, sweet paprika, ground cumin, dried oregano, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until you get a coarse, sandy, moldable mixture rather than a smooth purée.

3. 3

   In a bowl, combine the ricotta with the beaten egg, half of the chopped parsley, the chives, the other grated garlic clove, lemon zest, lemon juice, 1/4 teaspoon salt, and the remaining black pepper.

4. 4

   Cut a deep slit into the side of each chicken breast to create a pocket, without slicing all the way through. Season the chicken breasts on the outside with the remaining salt.

5. 5

   Stuff each chicken breast with the ricotta-herb mixture. Gently press to close each pocket and place the chicken on the prepared tray.

6. 6

   Spread the chickpea mixture over the top of each stuffed chicken breast, pressing with your hands or a spoon so it adheres like a thick crust.

7. 7

   Drizzle the remaining tablespoon of olive oil over the top. Bake for 25 to 30 minutes at 220 °C / 425 °F, or until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F, and the crust looks golden and crisp.

8. 8

   Let rest for 5 minutes out of the oven. Finish with the remaining chopped parsley before serving.