Stuffed Chicken And Ricotta Cream
If you ask a chicken lover the holy grail recipe for chicken breast, it would be the mixture of stuffed chicken with ricotta cream. It has a great depth and richness thanks to the amazing sauce and cheese.
Ingredients
Filling
- 125 gram crumbled ricotta cheese
- 3 chopped tomatoes
- cream cheese
- mixed herbs
- salt
- pepper
Parcels
- 4 breast fillets
- ¾ cup stock
- ⅓ cup white wine
- 1 cup fresh cream
- ¼ cup fresh thyme
- grated Parmesan cheese
- pine nuts
- salt
- pepper
Instructions
- Put the filling ingredients in a bowl, except the tomatoes. Add some light seasoning and mix them up. This step is when you add the tomatoes and fold the mixture lightly.
- Cut pockets in each chicken fillet with a sharp knife. Stuff each cavity generously with the mixture. Season your chicken breast with salt and black pepper.
- Add a tablespoon of olive oil to the pan and heat it. Brown chicken parcels on all of their sides.
- After deglazing the pan with the stock, and wine. Then, add fresh cream, grated Parmesan, and thyme leaves. Cover the pan with its lid and let it simmer for 15 minutes.
- You might consider adding a little water to avoid reducing the sauce.
- Scatter your dish with pine nuts. Serve it with baby potatoes, broccoli, or green beans.
Notes
Note: Your cooking time depends on the breast’s thickness. To check if the chicken is done, poke it with a toothpick and watch for the juice coming out.
Nutritional value:
- 234.6 calories
- 4.5g fat
- 77.1mg cholesterol
- 632.8mg sodium
- 130.8mg potassium
- 12g carbs
- 25.9g protein
