So I tried something new tonight. Well new to me anyway. Kind of a variation of chicken parm but on the grill. I grilled boneless/skinless chicken breast on one side, flipped the breasts over. Then added a dollop of ricotta/fresh basil/garlic mixture. Then a grilled slice of roman tomato, fresh mozzarella and a little more of the ricotta mixture. Problem I had was the ricotta kind of separated and got a little watery. I had thought about adding an egg to the ricotta but given the short cooking time was afraid it wouldn't actually cook. Any suggestions on reducing the liquid. Could I have strained it in some cheese cloth for a while like yogurt?
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8/12/10 at 6:57pm