Stuffed Chicken Breast
Lightly digestible proteins from chicken are efficiently converted into muscle by the body.
Ingredients
- 250 g ricotta
- 3 sprigs tarragon
- 3 sprigs parsley
- Salt
- Pepper
- 960 g Chicken breast fillets (6 fillets)
- 0.5 lemon
- 1 tbsp honey
- Canola oil (for grilling)
Instructions
-
1.
Drain the ricotta for at least 4 hours in a fine sieve.
-
2.
Wash herbs, shake dry, pluck leaves and finely chop.
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3.
Mix with drained ricotta, salt, and pepper.
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4.
Wash and pat chicken fillets dry. Cut a deep pocket into the upper end of each fillet to create a pouch.
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5.
Spoon the ricotta mixture into each breast, filling it generously.
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6.
Secure the opening with two toothpicks.
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7.
Squeeze lemon juice. In a baking dish mix 1 tbsp juice with honey.
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8.
Turn the breasts in this mixture and let them marinate covered in the refrigerator for about 2 hours.
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9.
Remove the meat from the marinade and drain.
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10.
Grill the chicken pieces on a hot, lightly oiled grill or under a preheated oven broiler (180°C; convection 160°C; gas: level 2-3), turning several times for about 12 minutes. Season the stuffed breasts with salt and pepper and serve immediately.
