Ricotta & Honey Stuffed Chicken Breast. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need. I find that a half gallon of milk.
Technically, ricotta could be considered a cheese byproduct.
The word ricotta means recooked in Italian, and ricotta production involves reheating the whey left over from making other.
Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna.
You can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- You need 2 of large boneless, skinless chicken breast; trimmed.
- You need 1 C of ricotta cheese; drained.
- It's 1 of lemon; zested & juiced.
- It's 1 T of honey.
- Prepare 8 leaves of fresh basil; chiffonade.
- It's 1 T of fresh rosemary; minced.
- Prepare 1 t of fresh thyme; minced.
- It's 1 t of garlic powder.
- Prepare 1 t of onion powder.
- You need as needed of kosher salt & black pepper.
- Prepare as needed of olive oil.
Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake.
Ricotta & Honey Stuffed Chicken Breast instructions
- Use a paring knife to make a small incision on the top of the inside of the breast (the thickest part), but do not puncture the knife all the way through the breast..
- Use your fingers or a honing steel to hollow out the inside of the breast, making a pocket..
- Combine ricotta, honey, lemon zest and juice, and basil in a small mixing bowl. Add a tiny pinch of salt. Whisk together. Use a soft spatula to transfer to a piping bag with a small circle tip. Alternatively, use your fingers and a spoon..
- Drizzle enough olive oil over the chicken to coat. Transfer to a baking tray lined with parchment paper..
- Pipe the cheese mixture into the breast. Season each side of the breasts with rosemary, thyme, onion powder, garlic powder, salt, and pepper..
- Bake at 350° for approximately 45 minutes until chicken and cheese filling reach 165°.
- Variations; Parsley, roasted bell peppers or garlic, crushed pepper flakes, chives, sage, white wine vinegar, caramelized onions or shallots, zucchini, squash, scallions, herbes de provence, tarragon, dill, red wine vinegar, champagne vinegar, balsamic, bacon, pancetta, prosciutto, oregano, apple, apricot, asparagus, parmesean, sour cream, cheddar, goat cheese, eggplant, pesto, horseradish, grapes, lavender, leeks, lime, dijon, marjoram, mint, orange, olives, pine nuts, pumpkin, sage, savory,.
- Cont'd: spinach, sherry, acorn squash, butternut squash, sweet potato, tomato, figs.
A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. It is light and creamy with a slightly grainy texture and delicate flavour. Ricotta is the secret ingredient for this really easy homemade gnocchi. I call ricotta gnocchi "Italian Much easier and cheaper to use run-of-the-mill supermarket ricotta. Either over the counter from the.