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Chicken Breasts Stuffed with Ricotta and Herbs
Makes 6 servings
*6 whole chicken breasts, boned, with skin intact
*3/4 cup ricotta cheese
*3 tbls. unsalted butter, softened
*1/3 cup freshly grated Parmesan-Reggiano or Asiago cheese
*1 egg, lightly beaten
*3 tbls. fresh thyme, chopped
*1 tbls. fresh tarragon, chopped
*Salt and freshly ground black pepper
*Olive oil
1Preheat oven to 400 degrees. Spray a shallow baking dish large enough to hold the chicken breasts in one layer with non-stick cooking spray.
2Working gently, use your fingers to pull the skin away from the breast to form a pocket, leaving the sides attached.
3Mash ricotta and butter together in a bowl until blended. Add cheese, egg, thyme and tarragon. Season with salt and pepper. Divide into 6 portions. Place 1 portion under the skin of each breast and smooth skin over the filling. Rub each breast with olive oil and place in greased baking dish. Bake for 45-60 minutes or until cooked through and skin is crispy.