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). 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.

I find that a half gallon of milk. Technically, ricotta could be considered a cheese byproduct. You can make ricotta cheese at home. You can Cook 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.
Lets Go Prepare 1 of lemon; zested & juiced.
What You needis 1 T of honey.
What You needis 8 leaves of fresh basil; chiffonade.
What You needis 1 T of fresh rosemary; minced.
It's 1 t of fresh thyme; minced.
Lets Go Prepare 1 t of garlic powder.
What You needis 1 t of onion powder.
Lets Go Prepare as needed of kosher salt & black pepper.
Lets Go Prepare as needed of olive oil.

Ricotta can be made out of the leftover whey from making mozzarella cheese. Handmade Ricotta, Mozzarella and Caciocavallo in Sicily, Italy. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier.

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.

Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Preparation Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. It is light and creamy with a slightly grainy texture and delicate flavour. Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds.