Easiest Way to Prepare Appetizing Ricotta &amp; Honey Stuffed Chicken Breast

Ricotta & Honey Stuffed Chicken Breast. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Sure, ricotta is great on its. 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.

It is light and creamy with a slightly grainy texture and delicate flavour. 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. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. 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

Prepare 2 of large boneless, skinless chicken breast; trimmed.
It's 1 C of ricotta cheese; drained.
It's 1 of lemon; zested & juiced.
Prepare 1 T of honey.
It's 8 leaves of fresh basil; chiffonade.
It's 1 T of fresh rosemary; minced.
Prepare 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.

Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these great recipes! I get into moods where I pick an ingredient and fly with it.

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.

My latest has been Ricotta, from a Simple Chocolate Chip Ricotta Cake to these soft gnocchi pillows made with. Lemon Ricotta Cookies with Lemon Glaze. Ricotta is a soft cheese that has a fine, moist, grainy texture.