Ricotta Stuffed Chicken Bake Food

EASY RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Heat the oven to 220°C/200°C fan/gas 7. Pour a thin layer of oil into a shallow baking tray, then put in the oven to heat up. Chop the potatoes into 2cm cubes. When the oil is very hot carefully add the potatoes to the tray, season generously with salt and pepper, then roast for 30 minutes, tossing once or twice.
• Meanwhile heat a little oil in a frying pan over a low heat and cook the garlic for 3-4 minutes, stirring occasionally, until soft but not coloured. Scoop out the garlic with a slotted spoon, leaving the oil behind, then set the pan aside. Put the garlic in a bowl, then add the semi-dried tomatoes, basil, ricotta, lemon zest and some of the juice, and the parmesan. Season and mix.
• Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts, so they open out like a book. Stuff with the ricotta mix. Put on top of the potatoes for the last 15 minutes of the cooking time and roast until the chicken is cooked through.
• Dress salad leaves with olive oil and a squeeze of lemon juice, then season. Serve with the roast chicken and potatoes.

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

SPINACH RICOTTA HASSELBACK CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees.
• Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
• Season the chicken with salt and pepper.
• In a bowl mix the spinach and ricotta cheese together.
• Season with nutmeg.
• Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
• Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
• Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
• Eat and enjoy

RICOTTA STUFFED CHICKEN BAKE

Steps:

• Pre-heat the oven to 375. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• In a mixing bowl, combine the egg, ricotta, ¼ cup of the mozzarella, basil, and parsley and stir until well mixed.
• Place the chicken breasts on a cutting board. Sprinkle both sides of the breasts with salt, black pepper, and the Italian seasoning. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the ricotta mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast.
• Transfer each stuffed breast to a single layer in the prepared baking dish. Spoon the pasta sauce over the chicken and around the dish. Bake in the oven for 25 minutes. Remove from the oven and sprinkle the chicken with the remaining ½ cup of shredded mozzarella cheese. Return the dish to the oven and bake for an additional 10 minutes until the chicken is fully cooked. Don't worry if some of the ricotta filling leaks out into the sauce, you can just heap it all on top when you serve it!

MARIA'S STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

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.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA

Steps:

• Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
• Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
• Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
• Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
• This is delicious served with oven roasted asparagus and makes and elegant but simple meal.

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°.

STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA

Steps:

• Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours.
• Preheat oven to 425 degrees F.
• In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach is well drained of any water. Mix to a nice creamy consistency.
• Use a paper plate and fill with breadcrumbs, 2 tablespoons parmesan cheese, pinch of salt and pepper. Set aside. Beat egg in a bowl and set aside.
• Put wax paper on a flat surface and layout chicken cutlets. Spread 2 spoonfuls of ricotta mixture over chicken. One by one, roll them up, dunk in egg mixture, then in breadcrumbs and place seam down in baking dish that has been coated in non-stick cooking spray.
• Bake in oven for 30 minutes.
• (If using sauce and cheese, remove dish after 25 minutes, cover chicken with sauce and cheese and bake an additional 5-7 minutes until cheese is melted.)

SPINACH RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF (190ºC).
• Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
• Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
• Let cool completely.
• In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
• Using sharp knife, bone chicken, leaving skin attached.
• Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
• Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
• Tuck ends of skin and meat underneath.
• Place on greased rack in foil-lined pan.
• Brush with butter.
• Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

SPINACH AND RICOTTA STUFFED CHICKEN THIGHS RECIPE

Steps:

• Preheat your oven to 200°C/400°F/Gas Mark 6. Parboil the new potatoes for 10 mins in a pan of boiling water.
• In a separate pan of boiling water, wilt the spinach over a low heat. Drain throughly and chop into small pieces and mix with the ricotta.
• Lay out the chicken thighs, skin-side down and place a tablespoon of the spinach and ricotta mix in the centre. Fold up the sides and close with 2 skewers at each end - you can fit at least 2 thighs on each skewer.
• Place the thighs in an oiled baking dish and place in the preheated oven for 40-50 mins.
• Place the potatoes in a separate dish and sprinkle the cherry tomatoes over the top - roast in the shelf beneath the chicken thighs for the same amount of time.
• About 10 mins before the chicken is ready, lightly fry the chopped onion in oil until soft and add the passata. Simmer until cooked through, adding a little basil to taste.
• Once the chicken and potatoes are cooked, removed from oven and plate up. Stir the tablespoon of ricotta through the sauce and spoon over the dish.

RICOTTA STUFFED CHICKEN RECIPE

Steps:

• Place a quarter of the ricotta mixture in the pocket of each chicken fillet.
• Wrap 4 rashers around each fillet and secure them with cocktail sticks. Preheat the oven to 180°C, 350°F, Gas 4.
• Heat 1tbsp of the oil in a frying pan. Fry the chicken over a high heat for 2-3 mins until the bacon is browned, turning once. Transfer to roasting tin; cook for 35-40 mins until cooked through. Cover and leave to rest for 10 mins.
• Whisk remaining oil with vinegar, mustard, sugar and seasoning. Slice each fillet and arrange on the spinach and salad leaves. Scatter on pine nuts and remaining thyme, and spoon over the dressing.

CHICKEN STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
• Add Land O Lakes® Butter with Canola Oil to a large pan over medium-high heat. Once melted, add garlic and cook for 30 to 60 seconds making sure not to overcook and cause burning.
• Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5 to 7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan, and set aside.
• Next in a separate medium-sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan, and remaining creole seasoning and stir together to combine well.
• Stuff room temperature shells with chicken mixture and add to the bottom of the baking pan.
• Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10 to 15 minutes, garnish with parsley and serve.