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Ricotta Chicken Roast Recipe
|Melted butter||10 Milliliter (2 Teaspoon)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Honey||5 Milliliter (1 Teaspoon)|
|Chopped chervil/Parsley||10 Milliliter (2 Tablespoon)|
|Chicken breasts/Chicken legs||1 1⁄2 Pound (750 Grams)|
|Butter||5 Milliliter (1 Teaspoon)|
|Green onion||1 , sliced|
|Carrots||375 Milliliter, sliced and cooked (11/2 Cup)|
|Chopped chervil/Parsley||25 Milliliter (2 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter, diluted in a little water (1 Tablespoon)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 1482 Calories from Fat 372
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 21.3 g106.6%
Trans Fat 0.2 g
Cholesterol 498.1 mg
Sodium 1592.9 mg66.4%
Total Carbohydrates 86 g28.8%
Dietary Fiber 15.2 g60.6%
Sugars 27.1 g
Protein 190 g379.2%
Vitamin A 1325.2% Vitamin C 108.8%
Calcium 95% Iron 103%
*Based on a 2000 Calorie diet
In a small bowl, mix together the butter, lemon juice, honey and chervil or parsley.
Brush the chicken with this mixture, and season.
Place in a lightly buttered baking dish and bake for 40 to 45 minutes.
In a pan, melt the butter and saute the green onions.
Add the carrots, chervil and the chicken stock, season and let simmer for 5 minutes over low heat.
Thicken with the cornstarch and add the ricotta cheese.
When serving, cover with sauce.