Ricotta Chicken Rollups Recipes

Steps:

• Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
• Preheat oven to 450°F (230°C).
• Salt and pepper the chicken breasts, add the cheese mixture, and roll 'em up.
• Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
• Bake for 25 minutes.
• Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
• Enjoy!

Steps:

• mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs.
• place the pieces of chicken on a lined cookie sheet (with foil) flat.
• scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them.
• cover the chicken with tomato sauce and mozzarella cheese once rolled.
• bake for 35-40 minutes at 350 degrees.

Steps:

• In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
• In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
• Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
• Preheat the oven to 200 degrees F.
• Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
• To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
• In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.