Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ricotta & honey stuffed chicken breast. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Ricotta & Honey Stuffed Chicken Breast is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ricotta & Honey Stuffed Chicken Breast is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook ricotta & honey stuffed chicken breast using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ricotta & Honey Stuffed Chicken Breast:

1. Prepare large boneless, skinless chicken breast; trimmed
2. Get ricotta cheese; drained
3. Take lemon; zested & juiced
4. Take honey
5. Prepare fresh basil; chiffonade
6. Get fresh rosemary; minced
7. Take fresh thyme; minced
8. Take garlic powder
9. Make ready onion powder
10. Make ready kosher salt & black pepper
11. Make ready olive oil

Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested. Find ricotta recipes, videos, and ideas from Food Network. Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.

Steps to make Ricotta & Honey Stuffed Chicken Breast:

1. Use a paring knife to make a small incision on the top of the inside of the breast (the thickest part), but do not puncture the knife all the way through the breast.
2. Use your fingers or a honing steel to hollow out the inside of the breast, making a pocket.
3. Combine ricotta, honey, lemon zest and juice, and basil in a small mixing bowl. Add a tiny pinch of salt. Whisk together. Use a soft spatula to transfer to a piping bag with a small circle tip. Alternatively, use your fingers and a spoon.
4. Drizzle enough olive oil over the chicken to coat. Transfer to a baking tray lined with parchment paper.
5. Pipe the cheese mixture into the breast. Season each side of the breasts with rosemary, thyme, onion powder, garlic powder, salt, and pepper.
6. Bake at 350° for approximately 45 minutes until chicken and cheese filling reach 165°
7. Variations; Parsley, roasted bell peppers or garlic, crushed pepper flakes, chives, sage, white wine vinegar, caramelized onions or shallots, zucchini, squash, scallions, herbes de provence, tarragon, dill, red wine vinegar, champagne vinegar, balsamic, bacon, pancetta, prosciutto, oregano, apple, apricot, asparagus, parmesean, sour cream, cheddar, goat cheese, eggplant, pesto, horseradish, grapes, lavender, leeks, lime, dijon, marjoram, mint, orange, olives, pine nuts, pumpkin, sage, savory,
8. Cont'd: spinach, sherry, acorn squash, butternut squash, sweet potato, tomato, figs

Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own. Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it with bread instead of butter, add it to a bowl of pasta, pair it with fruit, and incorporate it into desserts. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Use immediately or cover with plastic wrap and refrigerate.

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