Zucchini And Ricotta Stuffed Chicken Breasts Food

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!

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.

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 STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

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-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°.

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)

Steps:

• Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
• Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
• Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
• Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
• Remove from the heat and set aside.
• In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
• Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
• Arrange an oven rack about 7" from the broiler element and heat.
• Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
• Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
• Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
• Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
• Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
• Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!