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And speaking of chicken, I love making this Ricotta Stuffed Chicken. You’ll need a butterflied chicken, which means you need to remove the rib, back and breast bone of your chicken then flatten it out like a butterfly. I’ve tried to do it myself but it’s never a pretty site so I just let my butcher at Whole Foods do it for me, it takes him 2 seconds and it comes out perfect every time!
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| Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.
Saute in a small pan, 3 chopped green onions and 1 minced garlic clove.*** After it cools, place into a bowl along with 2 cups of drained ricotta cheese,*** 1/2 cup of chopped sun dried tomatoes in oil,***1/2 cup of grated romano cheese,*** the zest of 1 lemon,*** chopped fresh basil and parsley,*** salt and pepper. Mix it all together.
Take a spoon and shove the mixture all over underneath the skin that you loosened. Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180.Get your sweater on and start cooking!
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