Recipe: Perfect Ricotta & Honey Stuffed Chicken Breast

Ricotta & Honey Stuffed Chicken Breast. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Sure, ricotta is great on its. Lemon Ricotta Cookies with Lemon Glaze.

Ricotta Cheese Quiche, Broccoli, Ricotta Cheese, And Sausage Quiche, Ricotta Cheese Cake. Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! You can have Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ricotta & Honey Stuffed Chicken Breast

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

Try it in these great recipes! Ricotta is a soft cheese that has a fine, moist, grainy texture. 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 & Honey Stuffed Chicken Breast instructions

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.

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.