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". Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese.

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

Ingredients of Ricotta & Honey Stuffed Chicken Breast

Prepare 2 of large boneless, skinless chicken breast; trimmed.
Prepare 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.
Prepare 1 T of fresh rosemary; minced.
It's 1 t of fresh thyme; minced.
Prepare 1 t of garlic powder.
It's 1 t of onion powder.
You need as needed of kosher salt & black pepper.
Prepare 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. Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. 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 & 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.

Lemon Thyme Baked Ricotta Cheese Dipstephaniesain.com. Ricotta is a soft cheese that has a fine, moist, grainy texture. I get into moods where I pick an ingredient and fly with it. My latest has been Ricotta, from a Simple Chocolate Chip Ricotta Cake to these soft gnocchi pillows made with. Ricotta is the secret ingredient for this really easy homemade gnocchi.