Ricotta Chicken Roast Recipe
Summary
Cooking Time2 MinDifficulty LevelEasy
Ingredients
| Melted butter | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Honey | 1 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Chicken breasts | 1 1/2 Pound | |
| Butter | 1 Teaspoon | |
| Green onion | 1 , sliced | |
| Carrots | 1 1/2 Cup (16 tbs), sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Chicken stock | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
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.
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.
Chef
