Technically, ricotta could be considered a cheese byproduct.
You can substitute cottage cheese for ricotta in equal measures, but the flavor will be milder and a bit saltier.
Ricotta is a fresh, soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.
We can cook Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve Ricotta & Honey Stuffed Chicken Breast.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- Prepare 2 of large boneless, skinless chicken breast; trimmed.
- You need to prepare 1 C of ricotta cheese; drained.
- Prepare 1 of lemon; zested & juiced.
- Prepare 1 T of honey.
- You need to prepare 8 leaves of fresh basil; chiffonade.
- You need to prepare 1 T of fresh rosemary; minced.
- Prepare 1 t of fresh thyme; minced.
- You need to prepare 1 t of garlic powder.
- You need to prepare 1 t of onion powder.
- Prepare as needed of kosher salt & black pepper.
- You need to prepare as needed of olive oil.
It is light and creamy with a slightly grainy texture and delicate flavour. It's quite low in fat, making it a. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta.
Ricotta & Honey Stuffed Chicken Breast step by step
- 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.
Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream.
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