To-die-for Ricotta and Basil stuffed Chicken Papillote

Barcelona,
February 2015,

Hola ladies!

I hope everybody is doing well!

 

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The whole family here is alright, we have officially begun dieting with Thomas and it has been quite a success! Not only are we losing weight, but we are also making an effort in finding delicious yet light recipes to make the ride as easy as possible! And it is actually working 🙂

The recipe I have chosen to post today is not one of the lightest, however, thanks to a great app that I am currently using, I was able to calculate the amount of calories per serving: 433 calories.

This recipe comes from my AWESOME Christmas present by Emi: “Mes Petites Papillotes” that you can find online. Thomas and I were really big fans of the result, it was absolutely  delicious!

Bethie… I am sorry this recipe has both meat and dairy. Promise I will try and publish something adapted to all of us next! 🙂

Here are the ingredients for 4:

– 600g of chicken filet

– 150g of ricotta

– 30g pine nuts

– 5 basil branches

– 12 sundried tomatoes (Jan, I believe the tomates confites could be a great replacement too!)

– 2 tsp Olive Oil

– 1 Coriander branch

– Salt and pepper to taste

 

First start by pre-heating your oven at 210 degrees.

In the recipe, it originally says to cut the filet in half as shown in this video (you will note the lovely accent :)). I chose to roll the chicken but I think it might have made things more difficult at the end… Anyway, I will let you choose the technique you prefer!

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Mix the ricotta with the pine nuts, salt and pepper. Put the stuffing in the chicken, and add some of the cut sundried tomatoes. Tie the chicken up with cooking string.

Place each chicken filet in foil paper and close it carefully.

Then put all the filets in the oven for about 20 minutes.

In the meantime, prepare the garnish you want to  serve it with. And voila!

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Take the chicken out of the foil paper  and place it on the serving plate.

Dont forget to take the string off before serving 😉

Enjoy!

 

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3 thoughts on “To-die-for Ricotta and Basil stuffed Chicken Papillote

  1. Beth @ Culinary Correspondence February 16, 2015 at 4:16 pm Reply

    No worries Hanin, you should absolutely share the recipes that you loved making – regardless of whether or not I can eat them!

    I have to say, this is TOTALLY the kind of recipe I would have loved before I cut out meat and cow dairy. I feel good about my choices but it’s not always easy 🙂

    Can’t wait to see you in a few days!!!

  2. Emily @ culinarycorrespondence.com February 18, 2015 at 5:46 am Reply

    MMmmmmmm looks good! Beth- you could replace the cow dairy with a very light goat cheese such as Chavroux. As for the meat….well 🙂 try coring a zucchini as adding the mix in there and roasting. A totally different recipe I now realize…

    Hanin- I will be trying this soon. Thank you

  3. Jan March 8, 2015 at 9:44 pm Reply

    Hi Hanin, I really like the sound of this-also I like Em’s idea too-will have to try them both. We had a great time with you in sunny Barcelona!!!! Hard to believe that the little one is a year old already!

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