Chicken Broccoli With Ricotta Cheese Recipes

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

RICOTTA CHICKEN, NOODLE AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set aside. Steam or microwave the broccoli until just crisp-tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and sauté the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, ½-cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine. Divide the pasta, chicken and broccoli mixture between two 8- by-11- or 9-by-9-inch baking dish es coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 350℉ (180℃) for about 30 minutes, until hot and bubbly and lightly browned.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

CHARRED BROCCOLINI WITH HOMEMADE RICOTTA

Steps:

• Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
• To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
• Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
• To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.

CHICKEN & BROCCOLI WITH RICOTTA CHEESE

Steps:

• 1. Heat oil in large skillet over medium heat. Add chicken and onion. Sauté 2 to 3 minutes or until chicken turns white. Add broccoli and broth. Simmer, covered, 5 minutes or until chicken is cooked through. Transfer chicken and broccoli to bowl. Set aside. Keep warm.2. Cook down pan juices until 1/4 cup remains. In food processor, process ricotta with mustard until smooth. Add pan juices. Season to taste with salt and pepper. Stir in tarragon and chives. Process until well mixed. Divide sauce between 4 plates. Place chicken over sauce and sprinkle with herbs.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.