Chicken fillet with ricotta and rosemary

Chicken fillet with ricotta and rosemary

How to cook chicken fillet with ricotta and rosemary?

Ingredients :

Chicken breast — 4 pcs.
Ricotta — 4 tbsp.
Rosemary — 1 branch
Garlic — 4 denticles
Vegetable oil (I have olive oil) — 2 tbsp.
Butter — 1 tbsp.
Sea salt
Freshly ground black pepper


1. Prepare all the ingredients. Take a sharp knife and cut the fillets in the middle. It is most convenient to cut it evenly, pressing the meat to the table with the palm of your hand.
Now salt, pepper inside the resulting pocket.
And also outside. Put everything on top of each other and leave aside for 15 minutes.

2. At this time, make the filling. Mix 4 tbsp. Ricotta, chopped leaves of rosemary. Filling does not need to be done, tk. salt in the meat and so it is enough.
Then put in the middle of the pocket of garlic (cut into plates). Another can chop it finely and mix with the filling. Put stuffing in pockets of 1 tbsp. Press it to loosen up with toothpicks. Then fix the edges with toothpicks — you can take 2 pcs. for every piece.

3. Preheat the frying pan with 2 l. vegetable oil. Put the fillets and fry on each side until the crust is browned, about 5 minutes. But, probably, it will take only 3 minutes, if the fillet is very fresh. Then reduce the heat, add a little butter in the frying pan, cover, grill for another 10 minutes. You can check the readiness of meat, stabbing it with a knife in a thick place — if the liquid that flows out is clear, then the meat is ready.

4. The fillet is ready. You can cook any vegetables on the garnish. For example, you can take broccoli.
The fillet is very juicy, tender and fragrant. Ricotta with rosemary, as well as scented garlic is perfectly combined with chicken fillet seasoned with pepper, and butter is the final touch in a combination of flavors. This is a simple, but unusual recipe, and it is ideal for a weekday or festive dinner.

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