Tuesday, May 10, 2016

3 Cheese (Ricotta / Parmesan / Cheddar) Stuffed Chicken Recipe

2 boneless and skinless chicken breast 
Cup of ricotta cheese
Grated Parmesan cheese
Grated cheddar cheese
Red Bell Pepper
2 medium size Onion
salt and pepper to taste

1. Cut the chicken horizontally and season it with salt and pepper, set aside. 

2. Saute the onion and bell pepper. Mix it with ricotta cheese, parmesan and cheddar.

3. Stuff the meat with desired amount of mixture. 

4. Turn on the heat of the previous pan, put two table spoon olive oil, then fry the chicken in a low heat (put on the a lid), approximately 10 minutes each side. 



VERDICT
ABBEY: We have another pack of ricotta which was to be used in our stuffed jumbo shells. So Wilma looked for another recipe with ricotta. It was stuffed chicked breast. The meat was cut in half but not all the way through but just to produce a pocket. And it was filled with cheese and bell pepper and then fried. It was delicious, aromatic, and creamy. Thanks Chef Wilma.