Ricotta & Honey Stuffed Chicken Breast. Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Mi chiamo Ricotta – in italiano significa "di seconda cottura". Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need.
Fennel and red chili flakes amp up the flavor of these cheesy meatballs. Giada makes the dough for Fresh Pasta Rollatini with Spinach and Ricotta. 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. You can have Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Ricotta & Honey Stuffed Chicken Breast
- You need of large boneless, skinless chicken breast; trimmed.
- Prepare of ricotta cheese; drained.
- You need of lemon; zested & juiced.
- You need of honey.
- Prepare of fresh basil; chiffonade.
- It’s of fresh rosemary; minced.
- It’s of fresh thyme; minced.
- You need of garlic powder.
- Prepare of onion powder.
- You need of kosher salt & black pepper.
- Prepare of olive oil.
Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. 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 was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses.
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.
Ricotta feels smooth but slightly grainy. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these great recipes! Who would have thought that finding substitutes for ricotta cheese for your next dish could be this easy? Here Are Some Easy Substitutes for Ricotta Cheese.