Julie Biuso s ricotta-stuffed chicken breasts with verjuice
Julie Biuso's ricotta-stuffed chicken breasts with verjuice
4 Serves


  • 200g ricotta
  • 3 Tbsp fresh white breadcrumbs
  • 1 large clove garlic, peeled and crushed
  • 1 Tbsp chopped rosemary, plus 4 sprigs
  • Salt and freshly ground black pepper
  • 4 free-range boned chicken breasts, skin on, rinsed and patted dry
  • 3 Tbsp butter
  • ¼ cup white verjuice
  1. Method

  1. In a bowl mix ricotta, breadcrumbs, garlic, chopped rosemary, ½ a teaspoon of salt and a few grinds of black pepper.
  2. Slip a finger between skin and meat of chicken to make a pocket. Spread ricotta mixture over meat, then pull skin over ricotta to cover it. Tie with string, enclosing a rosemary sprig with each breast. The chicken breasts can be prepared ahead of time but bring to room temperature before cooking, or the timing of the cooking will be out.
  3. Heat a large non-stick frying pan over medium heat and drop in 2 tablespoons of butter. Once it is sizzling, add chicken breasts, skin side down. Cook for 5–7 minutes, until a good golden brown, then turn them over and lower heat. Cook for 10 minutes until browned and nearly cooked through (the centre of the breasts will still be tinged with pink).
  4. Pour verjuice around chicken breasts and cover pan with a lid (or use tin foil or a large plate). Cook for a further 5 minutes, or until breasts are barely tinged with pink in the centre (they will finish cooking as they stand). Transfer chicken breasts to a heated platter.
  5. Add remaining butter to pan and swirl it in by shaking the pan. Pour contents of pan over chicken breasts and serve immediately.

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