Ricotta & Honey Stuffed Chicken Breast. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa. Ricotta (pronounced in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Ricotta definition is - a white unripened whey cheese of Italy that resembles cottage cheese; also : a similar cheese made in the U.
S. from whole or skim milk.
You can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- It's 2 of large boneless, skinless chicken breast; trimmed.
- Prepare 1 C of ricotta cheese; drained.
- It's 1 of lemon; zested & juiced.
- Prepare 1 T of honey.
- Prepare 8 leaves of fresh basil; chiffonade.
- Prepare 1 T of fresh rosemary; minced.
- It's 1 t of fresh thyme; minced.
- You need 1 t of garlic powder.
- Prepare 1 t of onion powder.
- Prepare as needed of kosher salt & black pepper.
- You need as needed of olive oil.
Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it with bread instead of butter, add it to a bowl of pasta, pair it with fruit, and incorporate it into desserts. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.
Ricotta & Honey Stuffed Chicken Breast step by step
- 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.
Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own. There are so many wonderful ways to use ricotta in your cooking. Dollop ricotta on pasta, fold it into a sauce, or spread it on a toasted slices of baguette with a drizzle of honey or under tomatoes for bruschetta. Ricotta is beloved as a filling for pasta shells, manicotti, ravioli, cannoli, classic lasagna, and cheesecake. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.