LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
RICOTTA-AND-HERB-STUFFED CHICKEN
Steps:
- Make filling:
- Preheat oven to 400°F with racks in middle and lower third.
- Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff and roast chickens:
- Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.
- Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).
- Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.
RICOTTA AND HERB-STUFFED ROAST CHICKEN
Steps:
- Preheat an oven to 400 degrees F.
- *To spatchcock the chicken: Place the bird, breast side down on a cutting board. Using poultry shears or a sharp knife, score along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break it, and flatten the breast. Tuck the wing tips under the breast. Set the chicken aside.
- In a large bowl, mix together the ricotta, chervil, chives, lemon zest, and season with sea salt and black pepper, to taste. Using your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh area. Spread the ricotta mixture evenly under the skin to coat the breast and thigh meat.
- Set the chicken in a roasting pan, drizzle it with olive oil and re-season with salt and black pepper, to taste. Roast until the juices run clear when you poke a skewer into the thickest part of the thigh, about 50 minutes. Let the chicken rest for 5 minutes before carving.
RICOTTA AND ARTICHOKE-STUFFED CHICKEN BREASTS
A delicious spin on Italian cuisine, this recipe is really easy to follow and always turns out great. You can serve the chicken over your favorite pasta with your favorite sauce. My favorite sauce to serve with this dish is a creamy pesto.
Provided by Rachel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper, and cumin. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture, and roll up. Place the rolls in prepared baking dish, seam side down.
- Bake in preheated oven until juices run clear, about 30 minutes. Cool slightly before slicing and serving.
Nutrition Facts : Calories 386 calories, Carbohydrate 16.8 g, Cholesterol 105.3 mg, Fat 17.6 g, Fiber 3.6 g, Protein 42 g, SaturatedFat 6.9 g, Sodium 554.8 mg, Sugar 0.4 g
HERB & RICOTTA CHICKEN WITH MUSHROOM RICE
Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.
- Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.
- While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.
- Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.
Nutrition Facts : Calories 514 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 0.5 milligram of sodium
PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
RICOTTA AND HERB BAKED CHICKEN
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C. Place the ricotta, rind, basil, oregano, parsley, salt and pepper in a bowl and mix well to combine. Use a sharp knife to cut a slit in the side of each chicken breast to create a pocket. Spoon the ricotta mixture into the pockets. Place the chicken in an ovenproof dish. Add the tomatoes, garlic and stock and bake for 25 mins or until the chicken is cooked through. Sprinkle with basil to serve.
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- Heat a large skillet on the stovetop over medium heat. Add the olive oil, garlic, red pepper and italian seasoning. Sautee for 2 minutes, or until the garlic becomes fragrant. Add the diced tomatoes and sautee for 5 minutes.
- Using the back of a wooden spoon or a potato masher, mash the tomatoes slightly. Season the chicken with salt and pepper. Place the chicken breasts on top of the tomato sauce. Spread the ricotta on top of the chicken and bake in the preheated oven for 30 minutes.
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Estimated Reading Time 3 mins
- Cut the chicken breasts in half, length wise, to create smaller fillets of chicken. Place each chicken breast into a sprayed 9x13 Pyrex pan. Sprinkle with 1/2 of the salt and pepper.
- Over medium heat, add the garlic and spinach. Cook the spinach until it is cooked down, stirring frequently. Add the ricotta cheese and cook until the cheese is melted.
- Scoop the ricotta mixture evenly on each of the chicken breasts in the Pyrex pan. Cover each chicken breast with the mozzarella cheese and cook for 20-25 minutes, or until the chicken is cooked through.
BAKED RICOTTA CHICKEN - HEATHER LIKES FOOD | RECIPES TO ...
From heatherlikesfood.com
Estimated Reading Time 4 mins
- Mix Italian dressing mix with water, vinegar, and ⅓ C oil. Pour into a gallon sized ziplock bag and add chicken. Let marinade for at least 3 hours, up to overnight.
- Heat a large, ovenproof skillet over medium-high heat and brown chicken in remaining olive oil in batches until browned on both sides, but not cooked all the way through. Set chicken aside on a plate.
RICOTTA, MUSHROOM, AND HERB STUFFED CHICKEN BREASTS | FOR ...
From fortheloveofcooking.net
Estimated Reading Time 4 minsTotal Time 40 mins
- Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble. Drain the bacon grease but don't wipe out the skillet. Add 1 tsp of olive oil to the skillet. Add the mushrooms and shallot to the pan and cook, stirring often, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.
- Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.
- Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.
- Heat the skillet that you cooked the mushroom mixture in and add the 1 tablespoon of olive oil. Once the pan is hot, add the chicken rolls seam side down and cook for 5-6 minutes or until golden brown. Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook chicken through, about 8-9 minutes. Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.
SIMPLE BAKED SPINACH RICOTTA CHICKEN | LEMONS + ZEST
From lemonsandzest.com
Estimated Reading Time 5 mins
- In a bowl, mix together the ricotta, parmesan, spinach, one garlic clove, Italian seasoning, and crushed red pepper until fully combined.
- Spray the bottom of a 9x13 pan, or large baking dish with oil. Line the chicken breasts in the pan and evenly season with salt, pepper and 2 of the garlic cloves. Spread the ricotta and spinach mixture over the top of the chicken breasts evenly. Cover the chicken completely with the marinara.
- Bake for about 18-22* minutes or until the thickest section of the chicken reaches an internal temperature of 165°F. (For thicker chicken breasts, this could take about 5 minutes longer if not more.) In the last several minutes, add shredded parmesan on top of the chicken and continue baking to melt. If the chicken is thick, it may take longer. Just keep an eye on it.
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3.8/5 (41)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- On a baking sheet, toss the broccoli and lemon slices with 3 tablespoons of the olive oil, salt, pepper and the red pepper flakes. Spread evenly on the baking sheet and set aside while you make the meatballs.
- Make the Meatballs: In a medium bowl, beat the egg, then add the garlic, ricotta, 1 teaspoon salt, parsley, pepper, the rest of the oil, breadcrumbs and meat, and use your hands to gently combine it (too much mushing will make them tough and dry). You should still see pieces of the meat through the seasonings. Lightly wet your hands with water or oil and roll the meat into twenty loose?not tightly packed?rounds, slightly smaller than golf balls, using a gentle rolling motion between your hands (the water will keep them from sticking to your hands). Set on large pieces of baking parchment on the counter to make for an easier clean up.
- Nestle the meatballs on the baking sheet in between the broccoli and lemon. Bake until the meatballs are browned and cooked through and the broccoli is crispy, 15 to 20 minutes, shaking the baking sheet to move the meatballs and turning the tray around halfway to ensure even cooking.
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