EatSmarter exclusive recipe

Grilled Stuffed Chicken Breastswith Ricotta and Tarragon

Grilled Stuffed Chicken Breasts - Grilled Stuffed Chicken Breasts - Juicy and tender chicken with spicy creamy cheese
Grilled Stuffed Chicken Breasts - Juicy and tender chicken with spicy creamy cheese

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Calories:242 kcal
Difficulty:moderate
Preparation:40 min
Ready in:400 min
Low-sugar
low-carb
Low-fat
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories242 kcal(12%)
Protein42 g(84%)
Fat6 g(8%)
Carbohydrates2 g(1%)
Added Sugar5 g(6%)
Roughage0 g(0%)

Recipe development: EAT SMARTER

Ingredients

For servings

9 ouncesRicotta cheese
3 sprigsTarragon
3 sprigsParsley
Salt
Pepper
6Chicken breast (each about 160 grams)
½Lemons
1 tablespoonHoney
Canola oil (for the grill)
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Kitchen Utensils

1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Grilling tongs, 1 Brush, 1 Grill, 1 Piping bag, 1 Toothpick, 1 Citrus juicer, 1 Fork

Directions

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1 Place ricotta in a fine-mesh sieve and let drain for at least 4 hours.
2 Rinse herbs, shake dry, pluck leaves and finely chop.
3 Mix herbs with the drained ricotta. Season with salt and pepper.
4 Rinse chicken and pat dry. Cut a pocket along the side of each fillet, deep into the breast meat.
5 Place herbed ricotta into a piping bag and generously fill each pocket with the cheese.
6 Use 2 toothpicks to seal each pocket.
7 Squeeze juice from lemon. Mix together 1 tablespoon lemon juice and the honey in a baking dish.
8 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.
9 Remove chicken from the marinade and drain.
10 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.
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