Best 6 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.

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.

ROASTED CHICKEN, ZUCCHINI & RICOTTA SANDWICHES ON FOCACCIA

Steps:

• Mix zucchini and salt in medium bowl. Transfer mixture to colander that is set over a bowl. Let zucchini stand and drain for 15 minutes. Rinse and drain zucchini and squeeze dry.
• Heat oil in large skillet. Add zucchini to skillet and saute till tender. Transfer to bowl to slightly cool. Add ricotta, parmesan and lemon peel to zucchini. Stir and season with salt & pepper.
• Preheat broiler. Arrange focaccia slices of baking sheet. Broil bread just until toasted. Spread ricotta mixture generously over toasted bread. Broil ricotta mixture on bread just until ricotta gets brown spots.
• Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
• Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
• Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.