Recipe Chicken fillet with ricotta and rosemary
Chicken breasts – 4 pcs.
Ricotta – 4 tablespoons
Rosemary – 1 sprig
Garlic – 4 cloves
Vegetable oil (olive I) – 2 tbsp
Butter – 1 tbsp
Freshly ground black pepper
1. Prepare all the ingredients. Take a sharp knife and cut the fillets in the middle. The preferred cut evenly, pressing his palm meat to the table.
Now, salt and pepper inside the resulting pocket.
As well as the outside. Put all each other and leave aside for 15 minutes.
2. At this time, make the filling. Mix 4 tablespoons ricotta, chopped rosemary leaves. Stuffing salt is not necessary, because the salt in meat and so enough.
Then put it in the middle of the pocket garlic (cut plates). Still you can chop it finely and mix with stuffing. Put the stuffing in the pocket 1 tbsp Press to make it easier “to button” zubochistkami.Zatem secure the edges with toothpicks – can take 2 pieces. on each piece.
3. Heat a frying pan with 2 liters. vegetable oil. Put fillet and fry each side until browned crust of about 5 min. However, you may need only 3 minutes. If the fillet is very fresh. Then reduce heat, add to the pan a little butter, cover, cook another 10 minutes. You can check the readiness of meat, pierced him with a knife in the thickest point – if the fluid that flows transparent, so the meat is ready.
4. fillet ready. You can cook for garnish any vegetables. For example, you can take the broccoli.
Fillet get a very juicy, tender and flavorful. Ricotta with rosemary and fragrant garlic goes well with chicken flavored with pepper, and butter is the finishing touch to a combination of flavors. This is a simple, but unusual recipe, and it is ideal for a weekday or a celebratory dinner.