Chicken Legs With Ricotta And Bacon Stuffing Recipes

CHICKEN LEGS WITH RICOTTA AND BACON STUFFING

Steps:

• TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
• Fry in a dry pan until crisp.
• Remove cooked bacon and set aside.
• In the same pan, heat the oil and cook the onion and garlic until soft.
• Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
• Mix together, lightly, to combine ingredients.
• PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
• Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
• Gently push the stuffing mixture evenly under the skin.
• Draw the skin back over the stuffing.
• Place the chicken in a lightly oiled, shallow roasting pan.
• Brush chicken with the melted butter.
• Roast for 45 minutes, or until the chicken is cooked thoroughly.
• Remove from oven and allow to sit for 5 minutes before serving.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.