Recipe: Chicken baked with mushrooms and ricotta cheese - layers. Chicken fillet with ricotta and rosemary Chicken breast with ricotta in a slow cooker
Over the weekend, having been disappointed with buying jeans, I went to where there is always something for me - a bookstore. Here I came across a new book by Donna Hay, a culinary specialist and food stylist from Australia. The book was called “No time to cook - recipes for especially busy people” (“Keine Zeit zum Kochen: Frische und leichte Rezepte für Vielbeschäftigte”). “Well, surprise me, Donna Hay,” I said to myself and went to look at the pictures. Very often, books with this title contain recipes, the ingredients of which need to be searched throughout the city, and from a quick preparation, it only takes us 2-3 hours to search. Donna Hay made me happy, the recipes were not bad, easy to prepare, and in time, the ingredients could be found in almost any supermarket. But most of all I liked the recipe for chicken breast with ricotta and basil, which is what I will share with you today.
I warn you right away, do not try to replace the chicken breast with paws, they are much fattier and this makes the dish much worse (this was my first experience, because I didn’t immediately find a chicken breast with skin, I had to redo it). So let's begin with.
Ingredients for 2 persons:
100 gr. ricotta
1 tbsp. l. finely chopped basil
1 tbsp. l. grated parmesan
2 chicken breasts with skiná 200 gr.
1 tbsp. olive oil
salt pepper
Preparation:
Preheat oven to 175°C.
Mix ricotta, basil and parmesan.
Lift the skin of the chicken a little. Leave the skin on one side of the meat (otherwise the ricotta will leak out later when frying). Now distribute the ricotta between the skin and meat. I used a pastry bag with a nozzle, it’s so much easier and in general you can’t swear at food.
Salt and pepper the meat.
Heat a frying pan, pour oil into it, put the breasts in it and fry on each side for 2-3 minutes (do not turn the meat too often, otherwise the ricotta will start to leak out and burn, it’s still a dairy product). Then cover with a lid and let the breasts simmer at full power for another 1-2 minutes.
Place the meat in a roasting pan and put it in the oven for 35-40 minutes. Place the finished meat on plates with basil and salad.
I followed the recipe pretty strictly, except for two things - Donna Hay suggests roasting the chicken in the oven for 10 minutes at 160°C, even after 20 minutes and 175 degrees, it was not ready for me yet. Donna also adds tomatoes when roasting the chicken in the oven. With tomatoes, ricotta turns into a curdled mass - milk & acid do not combine at high temperatures, ricotta does not lose anything in taste, but its presentation is not at all the same.
4 chicken breasts,
4 tbsp ricotta,
1 sprig of rosemary,
4 cloves of garlic,
2 tbsp. vegetable oil (I used olive oil),
1 tbsp. butter,
sea salt,
freshly ground black pepper.
Chicken breasts can always be used to make perfect pockets for any filling. For example: butter or soft cheese (such as ricotta) mixed with garlic or aromatic herbs, or spinach, or you can mix everything together. Any aromatic herbs are suitable here, which will perfectly decorate the taste and aroma of ordinary chicken meat. You can also finely chop prunes, dried apricots or raisins, mixing dried fruits with ricotta, and nuts, such as pine or walnuts. The most important thing is to put a sufficient amount of filling, not too much and not too little, so that the pocket can be easily “fastened” with toothpicks. And also, the cooking time is important. Chicken meat is very tender, and it is important not to overcook it so that it does not become dry, but is very juicy. Recipe from the book “Le Cordon Bleu. Complete cooking techniques" (Le Cordon Bleu. A complete guide to cooking).
Ingredients: 
1. Using a sharp knife, cut the fillet in the middle; It will be more convenient to cut evenly if you press the fillet with your palm to the table. 
2. Salt and pepper the resulting pocket inside. 
3. And outside. Place on top of each other and set aside for 15 minutes. 
4. In the meantime, make the filling. Mix 4 tbsp. ricotta with finely chopped rosemary leaves. We don’t add salt to the filling, since the salt in the meat will already be quite enough. 
5. Next, place the sliced garlic in the middle of the pocket. Alternatively, you can finely chop the garlic and mix it with the filling. 
6. Place exactly 1 tbsp of filling in each pocket. We press down a little to make it easier to “fasten” with toothpicks. 
7. Secure the edges with toothpicks. I only needed 2 pieces for each piece. 
8. Heat the frying pan well with two tablespoons of vegetable oil. Place the fillet and fry on each side until golden brown for about 3-5 minutes (depending on the size of the piece). This fillet was very fresh, so I fried it on each side for 3 minutes. Then, reduce the heat to low, add 1 tablespoon of butter to the pan, cover with a lid and fry for another 7-10 minutes. Again, depending on the cut, this fillet roasted for a total of 10 minutes, but the cooking time can take 15-18 minutes, no more!
You can check the readiness of the fillet by piercing it with a sharp knife in the thickest place; if the liquid that flows out is clear, the meat is ready; if it’s pink, it needs a couple more minutes. 
I managed to create a simple, effective and tasty version of cooking chicken with mushrooms, I will tell you without false modesty :)) The meat will be juicy and tender. And this dish looks quite elegant.
To prepare it, you will need the following ingredients:
We start with preparing the products. Wash the chicken, mushrooms and greens. Cut the chicken fillet into medium pieces and beat it hard with a hammer on both sides. Cut the mushrooms into thin slices.
Mix chopped dill, 1 teaspoon of mayonnaise and 200 g of Ricotta cheese, add seasonings (I used garlic and ground black pepper) and a pinch of salt. Mix.
Grease a baking dish with vegetable oil and sprinkle with breadcrumbs. Place the first thin layer of chicken
salt, grease the chicken with 1 teaspoon of mayonnaise and sprinkle with a little black pepper.
Spread a mixture of Ricotta cheese and dill on top of the champignons. Distribute evenly over the surface of the mushrooms, pressing and compacting the layers.
Then again lay out the beaten chicken meat, salt, season, grease with mayonnaise. Then mushrooms and a mixture of ricotta cheese and dill. Lay it out in layers until the chicken and mushrooms are gone. On the last layer of chicken, first apply Ricotta cheese and dill, and then beautifully arrange the champignons.
Add some salt and season (I sprinkled with garlic, ground black pepper, and a mixture of herbs)
Place in the oven preheated to 180-190*C for 35 minutes. There is no need to cover it with anything. Now grate the cheese.
After 35 minutes, remove the pan from the oven and sprinkle grated cheese on top.
Place in the oven for another 15-20 minutes. When the dish is ready, remove from the oven and let cool slightly. Then cut into portions and place on plates.
Before serving, you can sprinkle with grated cheese.
Enjoy your meal!
In my arsenal you can also find another option for preparing chicken with mushrooms: Chicken breasts under a mushroom blanket - in the oven
Cooking time: PT01H20M 1 h 20 min.
Based on a recipe by Bill Granger...
I don't like chicken breast. For me it feels like cotton wool in my mouth. But this version of chicken caught on very quickly and became an integral part of the home menu. The brisket ends up being eaten as well as the thighs!
The recipe is as simple as a flock of snails!
As always, all ingredients are by eye. One thing I want to note: Bill says the fattier the ricotta, the tastier the result!
Required: olive oil, Szechuan pepper, mixture of freshly ground peppers, chicken weighing 1.8 kg, greens, garlic, 300 gr. ricotta 30 %:
Go!
Blend the greens and garlic, adding cheese in parts:
Don't forget about salt and spices:
The result is something like this. I couldn’t resist, made toast from Ukrainian bread and spread this mixture on it. Under 150 is a fairy tale:
Chicken.
Using the hand method, we separate, where possible, the skin from the body. The main thing is not to tear!
We stuff our cheese mixture into the resulting culinary space:
Then, by smoothing the mixture, we distribute it instead of subcutaneous fat:
Then I wanted to push the lemon inside the chicken, but in slices:
We tie our legs, of course! Otherwise, the skin will stretch too much during baking, burst, and all the bad stuff will end up on the baking sheet (checked!)
The rest is quite simple. Coarse salt on a baking sheet. The layer is about a centimeter, no less. Top chicken with spices and vegetable oil:
It was baked for about an hour/ten hours. Temperature 180. Here it is in the heat of the moment:
Then you need to remove the chicken, clean it of salt, transfer it to another container and let it rest for about 15 minutes. It is advisable to cover it with something (foil). Then all the juices will be evenly distributed throughout the carcass. But I wanted to eat so much that I cut off my favorite piece after about five minutes:
Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom
