PREP TIME | 50 minutes
SERVINGS | 2
This chicken dish is versatile and can be paired with almost any vegetable. Chicken is a good source of lean protein. The olive oil in pesto provides lung-healthy monounsaturated fats, while ricotta cheese packs all the flavor with half the calories of mozzarella cheese.
- 1/2 pound chicken thighs with skin
- 1 cup fresh sheep’s milk ricotta (whole milk)
- 1/4 cup pesto
- Salt and pepper
- 1/4 cup melted butter
- Preheat oven to 375 F.
- Rinse the chicken under cold running water and pat dry.
- Place it on a clean cutting board.
- Combine the ricotta with the pesto, beating to blend completely. Season to taste with salt and pepper if necessary.
- Using your fingertips, carefully push back the skin from the chicken thighs.
- Then, working with just a small handful of the ricotta mixture at a time, scoop it up and begin patting it over the flesh wherever you have loosened the skin. You should have a smooth, even layer of ricotta under the skin.
- Place the melted butter in a small bowl.
- Using a pastry brush, lightly coat the exterior of the chicken with the butter, and season with salt and pepper to taste.
- Place the chicken on a lined baking pan and transfer to the preheated oven.
- Roast, basting frequently with the remaining butter until the skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer inserted into the thickest part of the thigh reads 160 F, or about 35 minutes (flipping once after 20 minutes).
- Remove the chicken from the oven and serve with your choice of vegetables.
Protein 30 grams
Fat 46 grams
Carbs 6 grams
Eating healthy is a great step you can take to help improve lung function. Patients of the Lung Health Institute also undergo Lung Restoration TreatmentTM to help improve their quality of life. Contact our friendly patient coordinators today to set up your initial consultation.