Ricotta is a soft Italian curd cheese made from whey, which is drained and then lightly ‘cooked’. It is light and creamy with a slightly grainy texture and delicate flavour. The best quality ,it’s quite low in fat.So,lets get started with the recipe.
This recipe will make 4 servings.
Preparation time:20 min
Cooking Time:20 min
Chicken Breast(skinless) – 4
Baby Spinach – 250 gms
Ricotta 4 tablespoons
Lemon juice – 1 lemon full
Sunflower Oil to fry
Fresh Breadcrumbs -1 cup
All purpose refine flour -1/4 cup
Mixed Herbs(thyme,sage,basil,rosemary,oregano) for seasoning
Crushed Black Pepper
Salt to taste
Blanch the spinach for 2 minutes. Squeeze out excess water and chop them.Beat in the ricotta, lemon juice,salt and plenty of seasoning.
Sprinkle a pinch of salt and crushed black pepper on the chicken breasts.Make few slits into the sides of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts.
Add seasoning and parsley to the breadcrumbs and keep them aside with All-purpose flour.In a small bowl,beat an egg.Coat the chicken with all-purpose flour ,dip in the egg batter and then cover it with seasoned bread-crumbs. Repeat the process for all the 4 chicken breasts.
When the oil is hot,place the chickens and deep fry them.Once they are golden yellow,remove from oil and place them in a kitchen towel to drain excess oil.
Garnish them and serve hot with your favourite dips.