CHICKEN LEGS WITH RICOTTA AND BACON STUFFING
Chicken is every kitchen-staple and this recipe adds variety and flavour to cooking this popular meat. Deliciously served with assorted salads, mixed lettuce leaves or a mesculin mixture lightly coated with an extra virgin olive oil, balsamic vinegar and sun dried tomato dressing. To complement, you may wish to prepare a drizzled herbed/olive oil and ricotta foccacia. Basic recipe from "Classic Essential Roasts, Hawthorne Press" and accompaniments from my own kitchen.
Provided by TOOLBELT DIVA
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 554.6, Fat 35.4, SaturatedFat 12.4, Cholesterol 205.6, Sodium 413.3, Carbohydrate 16.7, Fiber 1.2, Sugar 1.9, Protein 40.3
RICOTTA-STUFFED BACON-WRAPPED DATES
These are the new pigs in the blanket and way better. They're a classic tapas but they never get old. And I spruced them up just a bit with a touch of ricotta cheese.
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield about 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.
- Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.
- Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.
BACON & RICOTTA STUFFING
Make and share this Bacon & Ricotta Stuffing recipe from Food.com.
Provided by Sara 76
Categories Australian
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon in a dry pan until crisp. remove and set aside.
- In the same pan, fry onions and garlic until golden.
- Combine the ricotta, egg, parmesan, breadcrumbs, and herbs.
- Add the bacon & onion, and mix to combine.
- Use to stuff the meat, or bake in a casserole dish at 180C for 20 minutes.
Nutrition Facts : Calories 416.4, Fat 22.1, SaturatedFat 10.9, Cholesterol 92.9, Sodium 561, Carbohydrate 34, Fiber 2.5, Sugar 4.2, Protein 20.1
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
- Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
- Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
- Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.
Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams
BACON-RICE STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 1 1/2 pounds chopped roasted parsnips, 1 cup chopped chestnuts and 1/2 cup chopped parsley. Bake as directed for Herbed Rice Stuffing.
- Herbed Rice Stuffing: Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and
- 1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.
ROAST CHICKEN WITH PANCETTA & RICOTTA STUFFING BALLS
A classic roast chicken is made extra special with these Italian stuffing balls
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the chicken inside and out, then place in a large roasting dish. Rub all over with the oil. Place in oven, then cook for 1 hr 30 mins, spooning oil and juices over the bird a few times during cooking.
- Meanwhile, make the stuffing. Whizz the bread and parsley in a food processor or grate the bread on the biggest holes of a grater. Mix with the rest of the stuffing ingredients, apart from the pancetta or bacon, in a large bowl. Use your hands to shape into 12 balls, then wrap a slice of pancetta or bacon around each.
- Test if the chicken is done by inserting a skewer into the thigh meat; when the juices run clear, remove from the roasting dish. Place on a serving plate and loosely cover with foil. While the chicken is resting, pour away any excess fat from the dish and tip in the stuffing balls. Cook for 20 mins until crisp and golden. Serve alongside the chicken.
Nutrition Facts : Calories 828 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 71 grams protein, Sodium 2.57 milligram of sodium
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
BACON RICE STUFFING
This is one of my favorite recipes for stuffing. It's especially good served with Cornish Game Hens. I've made this stuffing for years but I don't remember where the recipe came from. There's no name on my recipe card! The recipe calls for white rice but I'm sure there's no reason you couldn't use wild rice or brown rice if you want to.
Provided by Kendra
Categories Rice
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water and butter to a boil.
- Add rice, cover, and cook for 20- 25 minutes or until rice is cooked.
- Remove from heat.
- While rice is cooking, saute bacon until crisp and reserve 2 T bacon drippings.
- Crumble bacon into pieces.
- Saute onion in bacon drippings until tender.
- Add cooked rice.
- Tear bread into small pieces and add remaining ingredients.
- Combine with rice and bacon.
- If dressing seems too dry, water, chicken broth, or melted butter can be added.
- Pour stuffing into a greased casserole dish.
- Bake, covered, at 350 degrees for 45 minutes.
- Remove baking cover and continue baking for 15 minutes longer.
Nutrition Facts : Calories 279.9, Fat 12.7, SaturatedFat 4.8, Cholesterol 20.5, Sodium 486.4, Carbohydrate 34.5, Fiber 1.6, Sugar 1.7, Protein 6
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