Description
A savory and comforting dish featuring tender chicken breasts stuffed with a rich, creamy pumpkin and roasted root vegetable filling, topped with melted cheese for a deliciously indulgent meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup pumpkin puree
- 1 cup diced root vegetables (carrots, parsnips, turnips)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, mix pumpkin puree, diced root vegetables, mozzarella, Parmesan, cream cheese, garlic powder, thyme, salt, and pepper until well combined.
- Carefully slice a pocket into each chicken breast. Stuff each breast generously with the pumpkin-vegetable mixture.
- Place stuffed chicken breasts in the prepared baking dish. Drizzle with olive oil and season with additional salt and pepper.
- Bake for 25-30 minutes, or until chicken is cooked through and the filling is hot and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.