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January 29, 2020

Chicken Stuffed with ricotta Cheese and Lemon

Posted on March 4, 2008 by in Chicken

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I love faffing around in the kitchen and although I made this dish a while back, I actually forgot to post it. I saw Rosemary The Queen of the Kitchen make this and thought it would be a good “show off” recipe.

Chicken Stuffed with ricotta Cheese and Lemon


4 chicken breast fillets, skins removed
1 tub ricotta cheese
zest of a lemon
salt and freshly ground pepper
fresh thyme

Mix ricotta, lemon zest, thyme and seasoning.

1. Place chicken breast between 2 layers of cling film and beat lightly with a meat mullet or rolling pin, until it has flattened and thinned out.

2. Place some filling in the middle and roll up. Place on another sheet of cling film and roll op. Twist the ends until your “sausage” is very stiff. Repeat with all 4 breasts.

3. Get a pot of water to the boil and and boil your chicken rolls in the plastic for about 25-30 min.

4. When cooked, remove plastic and serve with a simple sauce of your choice.

5. I served mine with a light bechamel with spring onions on a bed of couscous.

Will I make it again…..maybe, but I feel good that I tried!

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4 Responses to “Chicken Stuffed with ricotta Cheese and Lemon”

  1. Peter M 4 March 2008 at 12:28 pm #

    Nina, you poached the chicken…fabulous technique…I must try this out.

  2. Nina's Kitchen (Nina Timm) 4 March 2008 at 1:15 pm #

    Trust you to come up with the right terminology….. let me know what you think of the result.

  3. kat 4 March 2008 at 8:02 pm #

    this sounds fabulous…i wonder how it would be baked

  4. Nina's Kitchen (Nina Timm) 4 March 2008 at 9:04 pm #

    Thx for the visit, kat. I think it might be slightly more dry.

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