Chicken stuffed with lean aromas
Instructions
Finely chop the garlic with the pine nuts, a sprig of Rosemary and thyme and a few leaves of parsley.
In a bowl, soak the bread crumbs with the milk, squeeze it and sminuzzatela, then place in a bowl with chopped aromatic.
Add the sieved ricotta, eggs, 1 teaspoon Marjoram, grated Parmesan cheese, salt and pepper and a minced mixed thoroughly until mixture is homogenous.
Clean the chicken, fiammeggiatelo, wash in and out under running water, then dry it with a paper towel tamponandolo towel.
Insert the mixture prepared in the abdominal cavity of the bird, and then close the opening by sewing with needle and thread, to prevent the filling from spilling during cooking.
Place the chicken in a baking dish greased with oil spennellatelo with a little olive oil and sprinkle with salt and pepper.
Finely chop the rest of the parsley, Rosemary and thyme, mix them in a bowl with the remaining Marjoram, then spread the mixture on the chicken and pass in a preheated oven (200 degrees) for about 1 hour.
When finished remove from oven and bring it to the table piping hot.
The ideal side dish for chicken thus prepared consists of grilled vegetables, such as tomatoes, eggplants, peppers, flavored with the same herbs used for the filling.
Ingredients and dosing for 4 persons
- 1 1000 g chicken
- 1 cup of grated parmesan cheese
- 1 bun (crumb)
- 10 cl of milk
- 2 eggs
- 150 g of ricotta
- Salt
- Pepper
- 1 sprig of parsley
- 1 clove of garlic
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 teaspoons of marjoram
- 20 g of pine nuts
- 4 tablespoons of olive oil