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Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ricotta & honey stuffed chicken breast. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
To begin with this recipe, we must prepare a few ingredients. You can have ricotta & honey stuffed chicken breast using 11 ingredients and 8 steps. Here is how you cook it.
Components of Ricotta & Honey Stuffed Chicken Breast:
- Get 2 large boneless, skinless chicken breast; trimmed
- Make ready 1 C ricotta cheese; drained
- Prepare 1 lemon; zested & juiced
- Take 1 T honey
- Get 8 leaves fresh basil; chiffonade
- Make ready 1 T fresh rosemary; minced
- Prepare 1 t fresh thyme; minced
- Make ready 1 t garlic powder
- Get 1 t onion powder
- Make ready as needed kosher salt & black pepper
- Make ready as needed olive oil
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. But ricotta is also a fantastic ingredient to add straight-up to a dish. Dollops of ricotta on top of pasta, soup, or pizza bring freshness (and definitely more richness) instantly. 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.
Step by step To Make Ricotta & Honey Stuffed Chicken Breast:
- 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. You can even learn to make your own fresh ricotta with our step-by-step instructions. Spread fresh, creamy ricotta on a thick slice of whole-wheat toast and top with heirloom tomato, fresh basil leaves, and a small drizzle of olive oil for an easy, satisfying summer breakfast, afternoon snack, or appetizer. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen.
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