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Photo of Ricotta stuffed chicken breast with fennel and pumpkin by WW

Ricotta stuffed chicken breast with fennel and pumpkin

Total Time
50 min
20 min
30 min
Why go out in the cold when you can enjoy this impressive chicken dish in the comfort of home?



2 baby, cut into thin wedges

Red onion

2 medium, cut into thin wedges


500 g, cut into thin wedges

Olive oil

1 tbs


¼ cup(s), (40g) lightly toasted

Fresh flat-leaf parsley


Fresh lemon rind

1 tsp, finely grated

Reduced-fat ricotta cheese

125 g

Skinless chicken breast

540 g, (buy 4 x 150g fillets)

Balsamic vinegar

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place fennel, onion and pumpkin on 1 prepared tray. Drizzle with oil and season with salt and pepper. Bake for 25–30 minutes or until golden and tender.
  2. Meanwhile, process pepitas, parsley and rind in a food processor until finely chopped. Add ricotta and process until combined. Season with salt and pepper. Cut a deep pocket in the side of each chicken breast (do not cut all the way through). Spoon ricotta mixture into pockets and secure with a toothpick.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 1–2 minutes each side or until browned. Transfer to remaining prepared tray. Bake at same time as fennel mixture for 12–15 minutes or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes.
  4. Drizzle roasted vegetables with vinegar and serve with chicken.


SERVING SUGGESTION: Rocket leaves, plus sourdough bread. TIP: To toast pepitas, preheat oven to 200°C or 180°C fan-forced. Spread pepitas on a baking tray and bake, stirring once, for 2–3 minutes or until toasted.