Ricotta Chicken Roast Recipe

Summary

Cooking Time2 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Melted butter10 Milliliter (2 Teaspoon)
 Lemon juice25 Milliliter (2 Tablespoon)
 Honey5 Milliliter (1 Teaspoon)
 Chopped chervil/Parsley10 Milliliter (2 Tablespoon)
 Chicken breasts/Chicken legs1 1⁄2 Pound (750 Grams)
 Butter5 Milliliter (1 Teaspoon)
 Green onion1 , sliced
 Carrots375 Milliliter, sliced and cooked (11/2 Cup)
 Chopped chervil/Parsley25 Milliliter (2 Tablespoon)
 Chicken stock250 Milliliter (1 Cup)
 Cornstarch15 Milliliter, diluted in a little water (1 Tablespoon)
 Ricotta cheese125 Milliliter (1/2 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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

Directions

Preheat the oven to 350°F (180°C).
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.
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