Ricotta Chicken A La Papa Tony . . . So Decadent!

Decadence is not in this Domestic God’s nature, but occasionally I create a culinary masterpiece where decadence is its middle name. This my friends, is one of those dishes and not for the faint of heart . . . or someone on a diet . . . or someone with high cholesterol . . .or . . . Oh hell, it’s probably not good for anyone, but every so often it’s totally O K, the Domestic God says so! So without further ado, let’s rock this kitchen!

Chopped red peppers and red onions
Chopped red peppers and red onions

INGREDIENTS

Boneless chicken breasts-flattened down so you can stuff and roll them. I used a pairing (is that how you spell it?) knife because the chicken breast was humungous. I cut it right down the middle length wise (I’m sure there’s a name for this, maybe filleting?)  making sure NOT  to cut all the way through and then unfolding so I have a ginormous piece of boneless chicken ready to be rolled up!

3/4 cup chopped red pepper

1/2 cup chopped red onion

1 small container Ricotta cheese

1 small block farmer’s cheese

1 tsp minced garlic

1/2 tsp black pepper

1 tsp coarse salt (I used sea salt)

6 large slices bacon, cooked and crumbled

1/2 cup grated Parmesan cheese

1 TBSP butter

1 egg

3/4 cup Ranch dressing

Italian seasoned panko crumbs

Cookie sheet or baking dish

toothpicks

DIRECTIONS

Set oven to 350 degrees. Saute peppers and onions in 1 TBSP butter until sweating and fragrant (I’ve always wanted to say that!) In a mixing bowl, combine . . . Ricotta, Farmers cheese, Parmesan cheese, sauteed peppers and onions, garlic, salt, pepper and bacon and mix until smooth and blended. In a large, deep, dish, combine Ranch dressing and egg and whisk together until well blended. On a large plate or in a container add some panko bread crumbs.

Lightly coat cookie sheet or baking dish with Olive oil. Place the flattened chicken breast on a clean cutting board. Next, spoon about 3-4 TBSP Ricotta mixture onto one end of the chicken breast and roll all the way up, tucking in the sides if possible. Don’t worry if you can’t, its not a big deal. Now that you have your chicken rolled, either brush on or pick chicken up and roll it in the ranch/egg mixture. Again, either sprinkle on the panko crumbs until coated or roll the ranch, rolled, chicken in the panko crumbs and place on lightly oiled cookie sheet. Insert toothpicks in to hold it all together.

Place in oven and bake for 30-35 minutes or until panko crumbs turn a nice golden brown. All ovens vary so periodically check on the chicken.

When done, remove from oven and let sit for at least 5 minutes. Remove toothpicks (very important) and ENJOY!

Ricotta Chicken A La Papa Tony
Ricotta Chicken A La Papa Tony
Ricotta Chicken A La Papa Tony
Ricotta Chicken A La Papa Tony

 

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