Ricotta & Honey Stuffed Chicken Breast. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Sure, ricotta is great on its. Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese.
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.
Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds.
You can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- You need of large boneless, skinless chicken breast; trimmed.
- Prepare of ricotta cheese; drained.
- It's of lemon; zested & juiced.
- It's of honey.
- It's of fresh basil; chiffonade.
- It's of fresh rosemary; minced.
- It's of fresh thyme; minced.
- Prepare of garlic powder.
- It's of onion powder.
- You need of kosher salt & black pepper.
- Prepare of olive oil.
Baked Ricotta Cheese Dip with Garlic Thyme and LemonTastefulventure. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too!
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.
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