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 for chicken:

• 1/2 cup chopped almonds
• 1/2 cup ricotta cheese
• 1/4 cup chopped recent 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 complete 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 fresh 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 massive 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 levels F (190 degrees C).
2. In a large skillet, soften butter over medium warmth. Add chicken breasts and cook dinner for 5 minutes per side, or until golden brown.
3. In a food processor, mix ricotta cheese, almonds, Parmesan cheese, bread crumbs, egg, salt, and pepper. Process till clean.
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 instantly.

Prepare the Almond and Ricotta Filling

Place the blended fruit in a saucepan with water to cover.
Bring to a boil.
Reduce the warmth and simmer for about 5 minutes, or until the fruit is tender.
Drain and funky.

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

Add the cooled fruit.
Process until nicely mixed.

Add the ricotta and eggs.
Process until blended.

Stuff the chicken and sew closed.

Stuff the Chicken Breast

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

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

3. Lay the chicken breasts on a slicing board. Use a sharp knife to make a deep pocket in each breast, being cautious not to reduce all the means in which through. Season the within of the pockets with salt and pepper.

4. Stuff each pocket with the almond-ricotta mixture. Secure the pockets with toothpicks.

5. Place the chicken breasts on the ready baking sheet. Bake for 25-30 minutes, or till the chicken is cooked via. Let rest for 5 minutes before slicing and serving.

Bake the Chicken Breast

Instructions

1. Preheat oven to 400°F (200°C).

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

3. Mix well till all components 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 by way of.

6. Serve warm along with your favorite 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 contemporary 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 heat.
2. Add the onion and cook dinner until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute extra.
4. Add the crushed tomatoes, oregano, salt, and black pepper. Bring to a boil, then cut back 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 degrees C).
2. In a large bowl, mix the chicken breasts, almond flour, ricotta cheese, basil, salt, and black pepper. Mix properly.
3. Spoon the filling into the chicken breasts and secure with toothpicks.
4. Place the chicken breasts in a baking dish and bake for 30-35 minutes, or until cooked by way of.
5. Serve the stuffed chicken with the marinara sauce.

Serve the Stuffed Chicken with Marinara Sauce

In a small skillet over medium heat, deliver the marinara sauce to a simmer.

Cover and prepare dinner for 15 minutes, or until heated through.

Serve the stuffed chicken with the warm marinara sauce.

Garnish with fresh basil or parsley, if desired.