This chicken is delicious! Even my husband who HATES ricotta loves this dish! It’s very light and very tasty. The chicken’s seasoning is responsible for much of the recipe’s success. You can find the recipe for my seasoning here.
Start by seasoning the chicken breast cubes and leaving them to marinate overnight if possible. I don’t know exactly how much chicken I used because I took it out of the package and forgot to write it down, but I had about 2 cups of chicken breast in medium cubes.
Sauté 1/2 onion and 1 large clove of garlic in olive oil, in the same pan add:
- 200g ricotta;
- 150ml of milk;
- 1/2 tablet of legume broth;
- 1 spoon (coffee) full of cornstarch;
- 1 pinch of nutmeg (optional).
Beat everything with a mixer or put the mixture in a blender. Return the mixture to the heat until it boils and thickens. It will turn into a thick cream. Taste the salt, if you think it is necessary add a little more. This sauce can be used in various dishes (pasta, poultry, fish, etc.).
Grill the chicken cubes until they are golden brown. Place in a refractory, cover with the ricotta sauce, sprinkle with grated parmesan and place in the oven to brown.
I can achieve this golden effect on the cheese because my oven has a grill, if yours doesn’t, just put it in the oven for a few minutes to melt the cheese. Even without browning it is tasty.
Attention: After going into the oven, the cream will have a curdled appearance, but it is not curdled, it is the granulation of the ricotta itself.
Click to vote on this post!
