Recipe of Favorite Ricotta & Honey Stuffed Chicken Breast

Ricotta & Honey Stuffed Chicken Breast Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Ricotta (pronounced [riˈkɔtta] 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. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese. Производители. Главная › Каталог сыров › Рикотта (Ricotta). Рикотта (Ricotta).

Here is the best “Ricotta & Honey Stuffed Chicken Breast” recipe we have found so far. This is gonna really delicious.

Ingredients of Ricotta & Honey Stuffed Chicken Breast

1. You need 2 of large boneless, skinless chicken breast; trimmed.
2. Make ready 1 C of ricotta cheese; drained.
3. Make ready 1 of lemon; zested & juiced.
4. It’s 1 T of honey.
5. Make ready 8 leaves of fresh basil; chiffonade.
6. Take 1 T of fresh rosemary; minced.
7. You need 1 t of fresh thyme; minced.
8. You need 1 t of garlic powder.
9. Make ready 1 t of onion powder.
10. Make ready as needed of kosher salt & black pepper.
11. You need as needed of olive oil.

Ricotta cheese is so easy and cheap to make at home you will never want to pay full price for it ever again.Check out my other How to.Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake.Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too!

Ricotta & Honey Stuffed Chicken Breast step by step

1. 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..
2. Use your fingers or a honing steel to hollow out the inside of the breast, making a pocket..
3. 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..
4. Drizzle enough olive oil over the chicken to coat. Transfer to a baking tray lined with parchment paper..
5. Pipe the cheese mixture into the breast. Season each side of the breasts with rosemary, thyme, onion powder, garlic powder, salt, and pepper..
6. Bake at 350° for approximately 45 minutes until chicken and cheese filling reach 165°.
7. 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,.
8. Cont'd: spinach, sherry, acorn squash, butternut squash, sweet potato, tomato, figs.

Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein.Technically, ricotta could be considered a cheese byproduct.You can make ricotta cheese at home.

Try it in these A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier.When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta.A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.