Ricotta & Honey Stuffed Chicken Breast
Ricotta & Honey Stuffed Chicken Breast

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, ricotta & honey stuffed chicken breast. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ricotta & Honey Stuffed Chicken Breast is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Ricotta & Honey Stuffed Chicken Breast is something that I have loved my entire life.

Find Deals on Riccota Cheese in Groceries on Amazon. 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. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Directions Set a large sieve over a deep bowl.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook ricotta & honey stuffed chicken breast using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Ricotta & Honey Stuffed Chicken Breast:
  1. Prepare large boneless, skinless chicken breast; trimmed
  2. Prepare ricotta cheese; drained
  3. Get lemon; zested & juiced
  4. Take honey
  5. Take fresh basil; chiffonade
  6. Get fresh rosemary; minced
  7. Get fresh thyme; minced
  8. Take garlic powder
  9. Get onion powder
  10. Prepare kosher salt & black pepper
  11. Make ready olive oil

Find ricotta recipes, videos, and ideas from Food Network. Orange Chocolate Ricotta Pie A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho An underrated cheese if ever there was one, ricotta is basically the Muenster or Monterey Jack of spreadable cheese: Sure, it's great on its own, but its full-throttle potential comes through best. Fresh Homemade Ricotta When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta.

Steps to make Ricotta & Honey Stuffed Chicken Breast:
  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

The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho An underrated cheese if ever there was one, ricotta is basically the Muenster or Monterey Jack of spreadable cheese: Sure, it's great on its own, but its full-throttle potential comes through best. Fresh Homemade Ricotta When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any. Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it with bread instead of butter, add it to a bowl of pasta, pair it with fruit, and incorporate it into desserts.

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