Ricotta Stuffed Chicken Breasts Food

CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 425 degrees. Drain spinach; transfer to a large bowl.
• Add ricotta, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.
• Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling. Season chicken breasts with salt and pepper.
• Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. If you like, scatter the tomatoes on the same baking sheet around the chicken. Serve immediately.

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.

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.

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!

GRILLED PESTO & RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Cut a deep slit into middle of each chicken breast sideways to create a "pocket". Mix together the ricotta, mozzarella and pesto, Stuff 1/4 of the mixture into each breast.
• Grill for approximately 15 minutes. (Can use a Foreman grill though I prefer a gas or charcoal grill.) Serves 4.

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.

SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE SAUCE

Steps:

• To make the stuffing: In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside. To make the sauce: Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency. If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce. Whisk in the lemon juice, mustard and season with salt. Set aside. To make the chicken: Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. Secure with toothpicks. You may find it easier to keep the stuffing inside the chicken by tying it with butchers string. Season each breast with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated. Lay the breasts into the pan (lay away from you to prevent splashing). Brown the chicken breasts evenly on all sides. This will take about two minutes per side. Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F. Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F. Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan. To serve: Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies. This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them. Notes: The sauce can be very lemony, you don't need much. Any remaining sauce is great to drizzle over any accompanying vegetables. This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts. You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).

RICOTTA STUFFED CHICKEN SLIDERS

Steps:

• In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
• In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
• Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
• Preheat the oven to 200 degrees F.
• Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
• To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
• In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.

EASY STUFFED CHICKEN BREAST RECIPE

Steps:

• Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
• Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
• Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
• Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
• In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
• Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!

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.

RICOTTA, MUSHROOM, AND HERB STUFFED CHICKEN BREASTS

Steps:

• 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 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 the 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.

FRESH RICOTTA AND SPINACH STUFFED CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil in a large sauté pan. Add onion and sauté for a 3-4 minutes and then add garlic and sauté for another minute until garlic is fragrant and onions are translucent.
• Add spinach, turn often and cook until spinach is wilted, approximately 2-3 minutes. Remove from pan and set aside to cool.
• Add ricotta cheese, Parmesan cheese, parsley, salt and pepper to a medium sized bowl. When spinach is cooled, add to bowl and mix well.
• Butterfly chicken by holding one hand on breasts and use a very sharp knife, starting at thickest part of the chicken and slowly slice the chicken through, until about 1/2 inch from the other end, being sure to keep the breast intact.
• Open butterflied chickens and season each side with salt and pepper. Spoon cheese and spinach mixture onto half of the butterflied breast. Gently fold other half of the chicken breast over the cheese mixture and gently press to close.
• Melt butter on low medium in the same saute pan used for spinach.
• Turn heat up to medium high and with tongs holding the chicken breasts together so the stuffing doesn't spill out, gently lift the stuffed chicken and place into hot pan. Sear on one side for 3 minutes, then gently flip with tongs to sear the other side.
• Place pan into the oven and finish cooking the chicken for 35-40 minutes or until the chicken reaches an internal temperature of 165° F.
• While chicken finishes in the oven, in a medium sauce pan over medium low heat, add butter and flour for gravy. Whisk constantly to form a roux. Slowly add the stock, continuously whisking.
• Once all of the stock is added to the gravy, add salt and continue cooking to reduce the gravy to desired thickness.
• When chicken is finished cooking, remove from oven, plate and serve with hot gravy.
• Serve with your favorite mashed potatoes, stuffing, or veggies.

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.)

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°.

SPINACH AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
• In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
• While the chicken is marinating, prepare the cheese filling.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
• Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
• Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
• Remove the toothpicks and serve warm. Enjoy!

STUFFED CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes.
• Use a mallet to beat the chicken breasts into thin (1/4") slices. Set aside. Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften. Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft.
• Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine. Lay 1 chicken breast out and spread on ricotta mixture, about 1/4" thick. Roll the chicken breast up and secure all sides with toothpicks. Do the same for the remaining 3 breasts and season with 1 tsp. salt and 1/4 tsp. pepper; set aside.
• Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
• Add the 1/4 tsp. salt, 1/8 tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
• Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side. Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.

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.

ZUCCHINI AND RICOTTA STUFFED CHICKEN BREASTS

Steps:

• Butterfly chicken breast.
• In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
• Place a heaping amount of filling on one half of the chicken breast.
• Fold other half over the stuffing.
• Place on a light greased baking sheet.
• Brush lightly with olive oil and sprinkle with salt and pepper.
• Bake in a preheated 450 degree oven for 10 minutes.
• Reduce heat to 375 and continue baking for 25-35 minutes.

RICOTTA AND SPINACH STUFFED CHICKEN

Steps:

• Add a drizzle of olive oil into a pan and sauté the garlic over medium heat for about a minute, until golden. Add in the spinach and cook until wilted. Remove from the pan and set aside to cool down. Once cooled, squeeze the spinach to remove any excess water and oil, using a cheese cloth or paper towel. Chop the spinach and set aside.
• Place rack in middle position and preheat the oven to 400°F. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper.
• Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Fold over the chicken breasts to close them up and hold together using two to three long tooth picks. Set aside.
• Heat up a large drizzle of olive oil in an oven safe sauté pan over medium to high heat. Once hot, add in the stuffed chicken breasts. Cook each side for about three minutes, making sure to move around in the pan occasionally to keep from sticking to the bottom. After flipping and cooking the other side for three minutes, slowly pour in the wine and cook for one to two minutes, allowing the alcohol to evaporate.
• Transfer the pan with the stuffed chicken into the oven and cook for twenty-five minutes. If after fifteen minutes too much of the liquid has evaporated, you can add in the chicken stock to keep the chicken tender.
• After twenty-five minutes, remove the pan from the oven and sprinkle the remaining Italian cheese blend over each stuffed chicken breast. Place the pan back in the oven and cook for another five minutes, until the cheese has melted.
• Remove the pan from the oven and serve each chicken breast with a side of pasta, rice or salad. Enjoy! Salute and cin cin!

RICOTTA RED PEPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400.
• Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.

SUNDRIED TOMATO, BASIL, & RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Instructions Preheat oven to 400˚F. Add sundried tomatoes, basil and garlic to a food processor or blender. Pulse until a thick paste forms. Transfer to the paste to a large bowl. Add the salt, pepper and red pepper flakes. Add the ricotta, Parmesan, and mozzarella cheeses. Fold the paste with the cheese until mixed thoroughly. Using a sharp knife, make a small incision on the side of each chicken breast. Carefully work the knife deeper into to the chicken to create a pouch. Stuff each chicken breast with ½ cup of the mixture. These will be fully stuffed and hard to contain! You can use a toothpick to seal the chicken, but it is not necessary. Season both sides of the chicken with your favorite chicken rub. I've been using Heinen's Great Lakes Chicken seasoning a lot as of late. Place the chicken on a baking sheet and place into the oven for 30 minutes. After 30 minutes, check the internal temperature of the chicken. Once the internal temperature has reached 165˚F it is time to remove from the oven. Allow the chicken to rest for 5 minutes and serve with your favorite roasted veggies for a quick and healthy meal. Enjoy!

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.

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°.