Tuesday, May 18, 2010

Ricotta Stuffed Chicken

Ricotta was on sale super cheap, a few weeks back, so I bought a couple tubs. Once I got home, I thought to myself, "what the heck did I need all this cheese for?", LOL. Determined to use it all and not let it go to waste, I browsed on line for a stuffed chicken recipe. This one caught my eye and I was fully prepared to make it, using chicken thighs instead. My first snafu was, that the bacon I thought was in the freezer, was no longer there. No problem, I'd use some deli ham, that I had bought for Mr.B's lunch. Snafu number two, the jar of pimentos I thought was in the pantry, had also disappeared. Luckily, I had a red pepper that I roasted and chopped up, so I used that. So, despite the little hiccups in my plans, I made the chicken and it tasted good. The thighs were tender, the filling salty and savory. I really think the bacon would have added more flavor, but it was good regardless. A very nice way to use ricotta, other than in lasagna or pasta.



4 boneless, skinless chicken breast
1 c. chopped cooked broccoli
4 slices bacon
2 tbsp. chopped pimento
1 tbsp. olive oil
1/2 c. grated sharp cheddar cheese
1/4 c. ricotta or sm. curd cottage cheese
1/4 tsp. pepper

Pound chicken breasts between waxed paper until they are about 1/4 inch thick. Cook bacon, drain and reserve fat, crumble bacon; set aside. Make stuffing: Combine broccoli, cheddar, ricotta or cottage cheese, pimento, stuffing in chicken breasts and carefully roll up the bread jelly roll style. Secure with toothpicks if they begin to unroll. Chill slightly. Pour off all but 1 tablespoon fat from skillet. Add olive oil and warm to medium high heat. Add chicken breast and sear on all sides (add more olive oil if needed). Reduce heat to medium and cook until breasts are cooked throughout, about 15 minutes.

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