Ricotta And Herb Baked Chicken Recipes

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LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA



Lemon Herb Chicken with Zucchini Pasta and Ricotta image

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

4 skinless, boneless chicken breast halves - cut into strips
4 cloves garlic, minced
lemon, zested
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil, plus more for pan
4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
1 pinch red pepper flakes
salt and ground black pepper to taste
1 ½ cups ricotta cheese
4 fresh basil leaves, chopped
lemon, juiced
2 fresh tomatoes, diced

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



Ricotta-and-Herb-Stuffed Chicken image

Categories     Chicken     Garlic     Herb     Roast     Parmesan     Ricotta     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For filling
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh; 2 pounds)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano (2 ounces)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
For chicken
2 whole chickens (each about 3 1/2 pounds)
2 tablespoons extra-virgin olive oil

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



Ricotta and Herb-Stuffed Roast Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 (3 1/2 pound) free-range chicken, spatchcocked*
1 1/2 cups fresh ricotta cheese
2 tablespoons chopped fresh chervil
2 tablespoons fresh snipped chives
2 teaspoons grated lemon zest
Sea salt and freshly cracked black pepper
Olive oil, as needed

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



Ricotta and Artichoke-Stuffed Chicken Breasts image

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

1 cup ricotta cheese
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1 teaspoon dried basil
2 skinless, boneless chicken breast halves
1 pinch freshly ground black pepper
1 pinch ground cumin

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



Herb & ricotta chicken with mushroom rice image

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

2 ½ tsp rapeseed oil
2 leeks , washed and sliced
180g closed cup mushrooms , roughly sliced
125g brown basmati rice
3 thyme sprigs
2 tsp vegetable bouillon powder
60g ricotta
good handful basil , chopped, plus a few small leaves, to serve
1 garlic clove , finely grated
10g parmesan , finely grated
2 skinless chicken breast fillets
handful chopped parsley , plus extra to serve

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



Prosciutto-Wrapped Chicken Involtini with Peas and Ricotta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 cup frozen peas, thawed
1/4 cup ricotta
1/4 cup freshly grated Parmesan
1 teaspoon lemon zest
1/4 teaspoon chile flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken cutlets
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
1 tablespoon olive oil

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



RICOTTA AND HERB BAKED CHICKEN image

Number Of Ingredients 11

190g ricotta
1 tbsp finely grated lemon rind
1 tbsp chopped basil leaves
1 tbsp chopped oregano leaves
1 tbsp chopped flat leaf parsley leaves
Sea salt and cracked black pepper
4 x 200g chicken breast fillets
400g can chopped tomatoes
2 cloves garlic, crushed
125ml chicken stock
Extra basil leaves, to serve

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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