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Ricotta Chicken Roast

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  Melted butter 10 Milliliter (2 Teaspoon)
  Lemon juice 25 Milliliter (2 Tablespoon)
  Honey 5 Milliliter (1 Teaspoon)
  Chopped chervil/Parsley 10 Milliliter (2 Tablespoon)
  Chicken breasts/Chicken legs 1 1⁄2 Pound (750 Grams)
  Butter 5 Milliliter (1 Teaspoon)
  Green onion 1 , sliced
  Carrots 375 Milliliter, sliced and cooked (11/2 Cup)
  Chopped chervil/Parsley 25 Milliliter (2 Tablespoon)
  Chicken stock 250 Milliliter (1 Cup)
  Cornstarch 15 Milliliter, diluted in a little water (1 Tablespoon)
  Ricotta cheese 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
2 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1482 Calories from Fat 372

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 21.3 g106.6%

Trans Fat 0.2 g

Cholesterol 498.1 mg166%

Sodium 1592.9 mg66.4%

Total Carbohydrates 86 g28.8%

Dietary Fiber 15.2 g60.6%

Sugars 27.1 g

Protein 190 g379.2%

Vitamin A 1325.2% Vitamin C 108.8%

Calcium 95% Iron 103%

*Based on a 2000 Calorie diet

Ricotta Chicken Roast Recipe