Ricotta & Honey Stuffed Chicken Breast. Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Sure, ricotta is great on its.

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. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. you can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ricotta & Honey Stuffed Chicken Breast

You need 2 of large boneless, skinless chicken breast; trimmed.
You need 1 C of ricotta cheese; drained.
Prepare 1 of lemon; zested & juiced.
Prepare 1 T of honey.
It's 8 leaves of fresh basil; chiffonade.
It's 1 T of fresh rosemary; minced.
Prepare 1 t of fresh thyme; minced.
Prepare 1 t of garlic powder.
Prepare 1 t of onion powder.
It's as needed of kosher salt & black pepper.
You need as needed of olive oil.

Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. Ricotta is a soft cheese that has a fine, moist, grainy texture. Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. The Best Ricotta Cheese Frosting Recipes on Yummly

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.

Fat Free Cream Cheese Frosting, Frosted Ricotta Cookies, Frosted Ricotta Almond Cookies. Vegan cashew ricotta cheese tastes just like the ricotta I was accustomed to for many years before becoming vegan. It's soy-free (no tofu) for those limiting their soy intake, and is a simple recipe with. Ricotta is the secret ingredient for this really easy homemade gnocchi. I call ricotta gnocchi "Italian Much easier and cheaper to use run-of-the-mill supermarket ricotta.