15
Jan
Slit open on the side for stuffing. Lightlow-fat Ricotta cheese boneless chicken breast pounded to 12 thickness spirilized zucchini about 4 medium grated Parmesan cheese pine nuts plus 2 T chopped fresh basil chopped garlic each salt and pepper.
Ricotta Stuffed Chicken Breasts.
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Ingredients 1 cup whole-milk ricotta cheese 1 cup shredded Italian cheese blend 23 cup grated Parmesan and Romano cheese blend 2 garlic cloves minced 12 teaspoon dried basil 14 teaspoon dried oregano 14 teaspoon lemon-pepper seasoning 8 bone-in chicken breast halves 14 ounces each 4 teaspoons. Mix together some ricotta mozzarella parmesan salt pepper and just a pinch of nutmeg. Heat a large skillet on the stove top add a little olive oil and brown the chicken on both sides.
You dont have to make sure its cooked through just browned. Using the back of a wooden spoon or a potato masher mash the tomatoes slightly. Season the chicken with salt and pepper.
Place the chicken breasts on top of the tomato sauce. Spread the ricotta on top of the chicken and bake in the preheated oven for 30 minutes. 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. Preheat oven to 180 degrees C. Season chicken breasts with salt and pepper to taste.
Slit open on the side for stuffing. In a medium bowl combine the. Pesto Zpaghetti with Chicken.
Lightlow-fat Ricotta cheese boneless chicken breast pounded to 12 thickness spirilized zucchini about 4 medium grated Parmesan cheese pine nuts plus 2 T chopped fresh basil chopped garlic each salt and pepper. Season 2 chicken breasts with salt and pepper on both sides. Preheat 1 tbsp of olive oil in a frying pan and sear the chicken breasts on each side until golden.
Lower the heat then add butter. Cook the spinach until it is cooked down stirring frequently. Add the ricotta cheese and cook until the cheese is melted.
Scoop the ricotta mixture evenly on each of the chicken breasts in the Pyrex pan. Cover each chicken breast with the mozzarella cheese and cook for 20-25 minutes or until the chicken is cooked through.