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". Lemon Ricotta Cookies with Lemon Glaze.

The Best Ricotta Cheese Breakfast Recipes on Yummly Ricotta Cheese Quiche, Broccoli, Ricotta Cheese, And Sausage Quiche, Ricotta Cheese Cake. Technically, ricotta could be considered a cheese byproduct. 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

You need 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.
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.
Prepare 1 t of onion powder.
Prepare as needed of kosher salt & black pepper.
You need as needed of olive oil.

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. Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. 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 & 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.

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. 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 a soft cheese that has a fine, moist, grainy texture.