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.
The curd is literally cooked twice hence the Ricotta cheese is made from sheep, cow, goat or buffalo's milk whey left over from the production of. So, ricotta actually translates to recooked in Italian, and ricotta is what's called a "whey cheese." When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which. You can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- You need 2 of large boneless, skinless chicken breast; trimmed.
- Prepare 1 C of ricotta cheese; drained.
- It’s 1 of lemon; zested & juiced.
- It’s 1 T of honey.
- You need 8 leaves of fresh basil; chiffonade.
- Prepare 1 T of fresh rosemary; minced.
- Prepare 1 t of fresh thyme; minced.
- You need 1 t of garlic powder.
- It’s 1 t of onion powder.
- It’s as needed of kosher salt & black pepper.
- You need as needed of olive oil.
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. Ricotta is a soft cheese that has a fine, moist, grainy texture. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.
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.
It is light and creamy with a slightly grainy texture and delicate flavour. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these great recipes! Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds.