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 Treatment™ to help improve their quality of life. Contact our friendly patient coordinators today to set up your initial consultation.