Spatchcocked Ricotta Chicken
- 1 whole chicken, at least 3 1/2 pounds
- 1 1/2 cups ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup panko bread crumbs
- 1/2 cup finely chopped basil
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated lemon zest
- salt and freshly ground black pepper, to taste
- Olive oil
- Produce
- Basil (1/2 cup)
- Garlic (2 cloves)
- Lemon, zest (1/2 teaspoon)
- Meat
- Chicken, whole (1)
- Cooking & Baking
- Olive oil (1)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Panko bread crumbs (1/2 cup)
- Dairy
- Parmesan cheese (1/4 cup)
- Ricotta cheese (1 1/2 cups)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published September 29, 2011 (1 year ago).
135 people saved this recipe.
