Ingredients

The following ingredients have 6 Servings
  • 9 ozs Ricotta cheese
  • 3 sprigs Tarragon
  • 3 sprigs parsley
  • salt
  • peppers
  • 6 Chicken breasts (each about 6 ounces)
  • 0.5 lemon
  • 1 Tbsp honey
  • Canola oil (for the grill)

Instruction

  • Place ricotta in a fine-mesh sieve and let drain for at least 4 hours.
  • Rinse herbs, shake dry, pluck leaves and finely chop.
  • Mix herbs with the drained ricotta. Season with salt and pepper.
  • Rinse chicken and pat dry. Cut a pocket along the side of each fillet, deep into the breast meat.
  • Place herbed ricotta into a piping bag and generously fill each pocket with the cheese.
  • Use 2 toothpicks to seal each pocket.
  • Squeeze juice from lemon. Mix together 1 tablespoon lemon juice and the honey in a baking dish.
  • Place chicken breasts in the baking dish, turning to coat with the lemon-honey mixture. Cover and let marinate in the refrigerator for about 2 hours.
  • Remove chicken from the marinade and drain.
  • Place chicken breasts on a lightly oiled hot grill (or under a preheated broiler). Grilled, turning frequently, until chicken is cooked through, about 12 minutes. Season with salt and pepper and serve.