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| Home » Popular International Cuisines » French Non-vegetarian Dishes » Ricotta and Herb Stuffed Chicken |
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Ricotta and Herb Stuffed Chicken |
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French culinary art is considered to be one of the trend-setters of international cooking practices. The consummate nature of French cooking include a special emphasis on tasteful presentation. Like any other performing arts for which the country is renowned for, cooking practices have also evolved a great deal with the passing of time.
During the period of French Revolution, emphasis was laid on the usage of herbs in cooking. French Non-vegetarian Dishes mainly constituted of pork, crab, chicken and oyster. Each of the 22 provinces of France has its distinctive food culture when it comes to veg and non-veg dishes. While veg dishes comprise of herbs, olive oil, garnishes, cucumbers, sausages and butter, the non-veg dishes include Ricotta and Herb Stuffed Chicken, Roast Chicken with Mustard, Lobster Bisque, Oyster Sandwich, Chicken Pierre, Grilled Oyster Mushroom, Oyster Soup, Chicken Kiev, Crab Pate, Crab Souffle, Lobster Sauce, Lobster Quiche and Salmon Mousse. These dishes are renowned for their richness and wholesome nature.
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Ricotta and Herb Stuffed Chicken is one of the popular non-veg food items in France. In some parts of the country it is also known as Ricotta and Herb Stuffed roast Chicken or Stuffed Chicken Breast Ricotta. It takes just half an hour to prepare this incredibly succulent dish. The ingredients required to prepare Ricotta and Herb Stuffed Chicken include vegetable oil, chopped tomato, chopped parsley, chicken breasts with skin on, black pepper, basil leaves, garlic, olive oil and ricotta cheese. You can easily cook up Ricotta and Herb Stuffed Chicken in no time.
Recipe
First prepare a mixture of ricotta cheese, finely chopped tomatoes as well as parsley. You can add a bit of salt and pepper to this mixture. Peel off the skin of the chicken breasts partially. Now stuff the chicken with the ricotta mixture and then fry it with the skin side down for about two minutes.
The chicken is ready to be transferred to the preheated oven (220°C or 425 F). You can leave the preparation for around 15 to 20 minutes in the oven. In the meantime you can prepare the herb oil. Add the basil leaves, parsley, olive oil and half a clove of finely crushed garlic in the food processor till the mixture turns smooth. Take out the stuffed chicken from the oven and spatter the herb oil. Ricotta and Herb Stuffed Chicken is now ready to be served.
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