Recipe: Perfect Ricotta & Honey Stuffed Chicken Breast

Ricotta & Honey Stuffed Chicken Breast. "Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce.

Ricotta & Honey Stuffed Chicken Breast 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. Ricotta (literally meaning "recooked", "refined") protein can be harvested. Find ricotta recipes, videos, and ideas from Food Network. You can have Ricotta & Honey Stuffed Chicken Breast using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ricotta & Honey Stuffed Chicken Breast

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

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. You can even learn to make your own fresh ricotta with our step-by-step instructions. Spread fresh, creamy ricotta on a thick slice of whole-wheat toast and top with heirloom tomato, fresh basil leaves, and a small drizzle of olive oil for an easy, satisfying summer breakfast, afternoon snack, or appetizer.

Ricotta & Honey Stuffed Chicken Breast step by step

  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.

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. But ricotta is also a fantastic ingredient to add straight-up to a dish. Dollops of ricotta on top of pasta, soup, or pizza bring freshness (and definitely more richness) instantly. Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight. Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own.

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