- 1 cup ricotta
- ¼ cup freshly grated Parmesan
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh basil
- 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper to taste
- 4 large bone-in chicken half-breasts (approximately 10 ounces each)
- 2 shallots, thinly sliced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 2 tablespoons minced lemon zest
- ¼ cup vegetable oil
- Kosher salt and freshly ground black pepper
- 1 lemon, cut into 4 wedges
Cooked breasts will keep for a couple of days in the refrigerator. Cut the cold chicken off the bone and slice crosswise into medallions.
- Preheat the oven to 375°F.
- Combine all of the stuffing ingredients, mixing well.
- Gently insert your fingers into the end of one of the chicken breasts to make an opening between the skin and the breast meat, keeping as much of the edges of the skin attached to the meat as possible. Spoon one-quarter of the herbed ricotta into the opening. Gently squeeze and knead the mixture evenly over the breast between the meat and skin. Repeat with the remaining breasts.
- Mix all of the marinade ingredients together in a large bowl. Carefully toss the stuffed breasts in the marinade to coat on all sides. Sprinkle each coated breast with salt and pepper and set skin side up on a rack in a roasting pan.
- Roast the chicken for 25 to 35 minutes, depending on the size and thickness of the breasts. The internal temperature of the breast should read 155°F. It’s all right if some of the cheese mixture leaks out from under the skin as the chicken roasts. Let rest for 5 minutes before serving. The temperature will come up another 5 degrees or so as the breasts repose.
- If you prefer crispier skin, run the chicken under the broiler for a minute or two before serving. Serve with the lemon wedges.