Stuffed Chicken With Almond And Ricotta

Stuffed Chicken With Almond And Ricotta

Ingredients

Chicken Breast

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the stuffing a chicken:

• 1/2 cup chopped almonds
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Almond and Ricotta Filling

Ingredients

For the Chicken:

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Almond and Ricotta Filling:

• 1 cup almonds, ground
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped contemporary parsley
• 1/4 cup chopped recent basil
• 1 egg, beaten
• Salt and pepper to taste

Marinara Sauce

Ingredients:

– Chicken Breasts, boneless and skinless

– Almonds, slivered

– Ricotta Cheese, fresh

– Parmesan Cheese, freshly grated

– Fresh parsley, coarsely chopped

– Salt and Black Pepper

– Breadcrumbs, panko or regular

– One large egg, beaten

– Olive oil, for drizzling

For the Marinara Sauce:

– San Marzano Tomatoes, crushed

– Basil leaves, coarsely chopped

– Olive oil

– Salt and Black Pepper

Instructions

Prepare the Chicken Breast

Instructions, Prepare the Chicken Breast

1. Preheat oven to 375 degrees F (190 levels C).
2. In a large skillet, soften butter over medium warmth. Add chicken breasts and prepare dinner for 5 minutes per aspect, or until golden brown.
3. In a meals processor, mix ricotta cheese, almonds, Parmesan cheese, bread crumbs, egg, salt, and pepper. Process until smooth.
4. Spoon the ricotta combination into the chicken breasts and unfold evenly.
5. Transfer the chicken breasts to a baking dish and bake for 20 minutes, or until cooked via.
6. Serve immediately.

Prepare the Almond and Ricotta Filling

Place the combined fruit in a saucepan with water to cowl.
Bring to a boil.
Reduce the heat and simmer for about 5 minutes, or till the fruit is tender.
Drain and cool.

In a meals processor fitted with the steel blade, combine the ground almonds, cookie crumbs, sugar, lemon peel, and cinnamon.

Add the cooled fruit.
Process until well mixed.

Add the ricotta and eggs.
Process till blended.

Stuff the chicken and sew closed.

Stuff the Chicken Breast

1. Preheat the oven to 375 levels F (190 levels C). Line a baking sheet with parchment paper.

2. In a medium bowl, combine the almonds, ricotta cheese, Parmesan cheese, parsley, and salt and pepper to taste. Mix nicely.

3. Lay the chicken breasts on a chopping board. Use a sharp knife to make a deep pocket in each breast, being careful not to minimize throughout. Season the within of the pockets with salt and pepper.

4. Stuff every pocket with the almond-ricotta combination. Secure the pockets with toothpicks.

5. Place the chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked by way of. Let relaxation for five minutes before slicing and serving.

Bake the Chicken Breast

Instructions

1. Preheat oven to 400°F (200°C).

2. In a big bowl, mix chicken, almond flour, ricotta cheese, Parmesan cheese, eggs, grated onion, garlic, basil, oregano, salt, and pepper.

3. Mix well till all elements are evenly distributed.

4. Form into 12 equal-sized meatballs.

5. Place meatballs on a baking sheet and bake for 20-25 minutes, or until cooked via.

6. Serve heat along with your favourite pasta or vegetable dish.

Make the Marinara Sauce

Ingredients

For the Marinara Sauce:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can complete peeled tomatoes, crushed by hand
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated ricotta cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

To Make the Marinara Sauce:

1. Heat the olive oil in a large saucepan over medium warmth.
2. Add the onion and cook dinner until softened, about 5 minutes.
3. Add the garlic and cook dinner for 1 minute extra.
4. Add the crushed tomatoes, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sauce has thickened.

To Make the Stuffed Chicken:

1. Preheat oven to 375 degrees F (190 levels C).
2. In a large bowl, combine the chicken breasts, almond flour, ricotta cheese, basil, salt, and black pepper. Mix nicely.
3. Spoon the filling into the chicken breasts and safe with toothpicks.
4. Place the chicken breasts in a baking dish and bake for 30-35 minutes, or until cooked via.
5. Serve the stuffed chicken with the marinara sauce.

Serve the Stuffed Chicken with Marinara Sauce

In a small skillet over medium warmth, bring the marinara sauce to a simmer.

Cover and cook for quarter-hour, or until heated by way of.

Serve the stuffed chicken with the warm marinara sauce.

Garnish with recent basil or parsley, if desired.