2 chicken breasts on the bone
200g ricotta
2 tablespoons pesto
1 tablespoon grated parmesan
salt and pepper
olive oil
Preheat oven to 180°C/350°F.
Mix the ricotta, pesto and parmesan together with a spoon until well amalgamated.
Pull the skin from the breast and push in the ricotta mixture. Re-cover with the skin and smooth over to evenly spread out the stuffing.
Drizzle with a little olive oil and rub over the skin. Grind over with salt and pepper.
Bake until golden brown.
Fantastic photos, I am so drooling over these, will definately have a shot. Thanks.
ReplyDeleteIt's a gorgeous looking piece of meat, even to this vegetarian. Question - what is the consistency of the baked ricotta? Is it still curdish?
ReplyDeleteHi Tankeduptaco
ReplyDeleteThanks for the comments!
Hi Fiber
Although it does firm up in the cooking, there is still a softness in the ricotta - it retains a creamy mouth feel. I suppose you could say it's mousse like in texture, it's still quite light. You could use this type of filling in cannelloni & lasagne.
Hi Haalo,
ReplyDeleteThis is a fantastic recipe and you know what I think I'll be trying out this weekend. I'll post it on my blog
What's For Lunch Honey?
and get the verdict from my very hard jury out to you!
My blogs:
The Daily Tiffin
The Family Buzz
Hi Meeta
ReplyDeleteI look forward to finding out how the dish turns out for you!