Grilled Stuffed Chicken Breasts
with Ricotta and Tarragon
- 9 ounces Ricotta cheese
- 3 sprigs Tarragon
- 3 sprigs Parsley
- 6 Chicken breasts (each about 160 grams)
- ½ Lemon
- 1 tablespoon Honey
- Canola oil (for the grill)
Place ricotta in a fine-mesh sieve and let drain for at least 4 hours.
Rinse herbs, shake dry, pluck leaves and finely chop.
Mix herbs with the drained ricotta. Season with salt and pepper.
Rinse chicken and pat dry. Cut a pocket along the side of each fillet, deep into the breast meat.
Place herbed ricotta into a piping bag and generously fill each pocket with the cheese.
Use 2 toothpicks to seal each pocket.
Squeeze juice from lemon. Mix together 1 tablespoon lemon juice and the honey in a baking dish.
Place chicken breasts in the baking dish, turning to coat with the lemon-honey mixture. Cover and let marinate in the refrigerator for about 2 hours.
Remove chicken from the marinade and drain.
Place chicken breasts on a lightly oiled hot grill (or under a preheated broiler). Grilled, turning frequently, until chicken is cooked through, about 12 minutes. Season with salt and pepper and serve.