Chicken fillet with ricotta and rosemary.

Chicken fillet baked in the oven - It's definitely delicious! The meat recipe is not complicated, and the result is excellent.

Ingredients:

Chicken breasts - 4 pcs.
Ricotta - 4 tbsp. l.
Rosemary - 1 sprig
Garlic - 4 cloves
Vegetable oil (I have olive oil) - 2 tbsp.
Butter - 1 tbsp.
Sea salt
Freshly ground black pepper

Preparation:

1. Prepare all ingredients. Take a sharp knife and cut the fillet down the middle. It is easiest to cut evenly, pressing the meat with your palm to the table.
Now add salt and pepper inside the resulting pocket.
And also on the outside. Put everything on top of each other and leave aside for 15 min.
2. Meanwhile, make the filling. Mix 4 tbsp. ricotta, chopped rosemary leaves. No need to salt the filling, as there is enough salt in the meat.
Then put garlic in the middle of the pocket (cut into slices). You can also chop it finely and mix it with the filling. Put the filling in the pockets 1 tbsp. Press down to make it easier to "fasten" with toothpicks. Then secure the edges with toothpicks - you can take 2 pcs. for each piece.
3. Heat a frying pan with 2 tablespoons of vegetable oil. Add the fillets and fry on each side until golden brown, about 5 minutes. But you may only need 3 minutes if the fillets are very fresh. Then reduce the heat, add a little butter to the pan, cover with a lid, and fry for another 10 minutes. You can check the readiness of the meat by piercing it with a knife in a thick place - if the liquid that flows out is clear, then the meat is ready.
4. The fillet is ready. You can cook any vegetables for a side dish. For example, you can take broccoli.
The fillet is very juicy, tender and aromatic. Ricotta with rosemary and fragrant garlic goes well with pepper-seasoned chicken fillet, and butter serves as the finishing touch in the combination of flavors. This is a simple, yet unusual recipe, and it is ideal for a weekday or holiday dinner.

Bon appetit!