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. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese. Производители. Главная › Каталог сыров › Рикотта (Ricotta). Рикотта (Ricotta). 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.

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. You can make ricotta cheese at home. You can have Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ricotta & Honey Stuffed Chicken Breast

It's 2 of large boneless, skinless chicken breast; trimmed.
It's 1 C of ricotta cheese; drained.
Prepare 1 of lemon; zested & juiced.
It's 1 T of honey.
You need 8 leaves of fresh basil; chiffonade.
You need 1 T of fresh rosemary; minced.
You need 1 t of fresh thyme; minced.
You need 1 t of garlic powder.
You need 1 t of onion powder.
It's as needed of kosher salt & black pepper.
It's as needed of olive oil.

Ricotta cheese is so easy and cheap to make at home you will never want to pay full price for it ever again. Check out my other How to. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too!

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.

Try it in these A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier. When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.