Chicken Sandwich With Zucchini Ricotta Recipes

ZUCCHINI AND RICOTTA STUFFED CHICKEN BREASTS

Steps:

• Butterfly chicken breast.
• In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
• Place a heaping amount of filling on one half of the chicken breast.
• Fold other half over the stuffing.
• Place on a light greased baking sheet.
• Brush lightly with olive oil and sprinkle with salt and pepper.
• Bake in a preheated 450 degree oven for 10 minutes.
• Reduce heat to 375 and continue baking for 25-35 minutes.

CHICKEN AND ZUCCHINI BURGERS

Steps:

• Shred the zucchini using a box grater. Place it in a strainer and sprinkle with some salt. Toss and let sit for at least ten minutes. Then using a cheesecloth, towel, or paper towels - squeeze out the zucchini really well. Make sure to squeeze out as much moisture as possible, otherwise, the burgers will not hold together well.
• Combine the remaining ingredients, except the olive oil, with the zucchini and form into patties.
• Skillet: Heat the olive oil over medium-high heat. Add the patties and cook for 4-5 minute on each side until the chicken is fully cooked and the outside of the burger is browned.
• Grill: Brush the burgers on both sides with the olive oil. Cook on the grill for 4-5 minutes on each side or until burger is fully cooked. If you sometimes have issues with meat sticking to your grill, then cook these on foil on the grill. Follow the exact same directions but place a piece of foil on the grill and cook the burgers on the foil. This helps prevent sticking and the burgers breaking apart.
• Make fritters: Follow the same directions above but make smaller patties. Cook in a hot skillet with olive oil for 2-3 minutes per side or until chicken is fully cooked.

ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA

Steps:

• Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
• Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
• Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

RICOTTA STUFFED CHICKEN SLIDERS

Steps:

• In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
• In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
• Once all the onions are caramelized, deglaze with the whiskey and add the sugar 2 tablespoons salt and 1 teaspoon pepper. Let the onions caramelize for another 10 minutes, then set aside.
• Preheat the oven to 200 degrees F.
• Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
• To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
• In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.

RICOTTA AND ZUCCHINI CANNELLONI

Steps:

• Preheat oven to 180°C (350°F).
• Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
• Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
• Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

CUCUMBER-RICOTTA SANDWICHES

Steps:

• Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
• Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

ZUCCHINI AND RICOTTA CASSEROLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
• Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
• Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.