I was inspired to try ricotta and bacon in a recipe the other week by a particularly tasty series of yummy recipes by Palidor over at Crazy Asian Gal blog (I'd put in a link but haven't figured that out yet!). With apologies to Palidor, her original recipe looked absolutely wonderful and was very clear with directions. Mine not so much. I clearly have to work on my cooking patience.
I started out by a saucepan dump of the ingredients including ricotta cheese, bacon, figs, chives and minced freeze dried onions.This lasted about as long as it took for the ingredients to get softened somewhat which fortunately was about the time I got tired of waiting. It should be said when I"m tired and sick, my impulsiveness goes up substantially.
I split open 3 chicken breasts and arranged them in the pie pan surrounded by diced mini golden potatoes before spreading the minimally softened ricotta mix, covering it with a layer of bacon strips and then surrounding it with another small ring of potatoes and a fig.
3 chicken breasts, split
2 large tablespoons (regular, not measuring) ricotta cheese
2 slices bacon, minced
4 figs, diced
1 dozen mini potatoes, approximately, diced
2 large shakes minced onion
2 small shakes dried chives
4 slices bacon (garnish)
2 figs (garnish)
It took about an hour at 350 for it to cook. And the chicken was wonderfully tender. I realized that it needs a little more zip though...salt or garlic or something else. But for an impulse, make it up kind of as I went along, it didn't turn out too bad at all. Maybe also cut the bacon up into smaller pieces for the top layer. Also, although it tasted nice, it seems like it could be visually better so i'm thinking of maybe adding a ring of diced tomato around it.