Chicken stuffed with ricotta cheese

Chicken stuffed with ricotta cheese

Prep. 20 mins
Cooking 45 mins
Serving 4

INGREDIENTS Measurements


1 Whole fresh chicken
1 onion, diced
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves
2 cardamom pods
2 bay leaves
3 tablespoons ricotta cheese
2 tablespoons feta cheese
2 tablespoons grated mozzarella cheese
2 tablespoons oil
1 teaspoon thyme
1 cup chicken stock
Melted butter for brushing
Salt and pepper



  • Wash the chicken and pat dry.
  • Cut the Chicken Length wise down the back of the chicken using a sharp knife or scissors.
  • Press the chicken on the chest to allow the chicken to sit flat
  • Preheat oven to 180 degrees.
  • Mix the cheeses, oil, and herbs in a large bowl.
  • Season the chicken with salt and pepper.
  • Stuff the chicken under the skin with the cheese mixture carefully not tearing the skin, and move the wings back
  • Add the broth to the baking dish then add onions, carrots, celery, garlic, bay leaves, and cardamom.
  • Brush the chicken with the melted butter and place on top the vegetables.
  • Place the dish into oven for about 45 minutes or when fully cooked.
  • Garnish with sliced lemon, salad, and cilantro.

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