this is a family favorite and I would like to make itI can make a ricotta pie but I can't figure out a chocolate filling that can be baked in it.
Don't need the foil unless you hate washing the pansBake at 350 ?F for 30 - 45 minutesLonger time for bigger breastsCheck with a thermometer for 74?C or 165?F for doneness or until the juices run clear.
If you cook the chicken at 425, your going to get shoe leatherCoat the chicken with Italian Dressing, garlic, basil, and a Little, along with salt and pepper, put it in a piece of aluminum foilPre-heat the oven to 350, when the oven is hot, put the chicken in the oven for 15 minutesAfter fifteen minutes, uncover, and cook for another5-8 minutes.
i just use cooking spray on the pan then bake you could cover them make sure the cookie sheet has sides or you will have a big messb-bq is good and easy to make
Spray the foil with cooking spray first or rub some oil on it so you won't have foil stuck on your chicken when you are doneThey do not need to be wrappedI would put some salt and pepper on them, and any other spices or seasonings that you like, then you can put them in the oven at 375 degrees Fand they will probably need to cook for 30 minutes or a little moreIf you poke the chicken with a knife the juices that come out of it should be clear, not pink or red.
Chocolate-Ricotta Pie Recipe courtesy Giada De Laurentiis 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total) 1/4 cup sugar, plus 3/4 cup Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 3 ounces cream cheese, at room temperature 1 large egg 3 large egg yolks Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely groundAdd the butter and pulse, just until the dough formsPress the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottomRefrigerate until the dough is firm, about 30 minutesPreheat the oven to 350 degrees F Line the tart dough with aluminum foil and fill with pie weights or dried beansBake the tart shell in the lower third of the oven until just set, about 25 minutesCarefully remove the foil and pie weightsBake the shell until golden, about 10 minutes longerCool completely Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepanBring to a boil, stirring until the sugar dissolvesCool the sugar syrup slightly In a double boiler, melt the chocolate over very softly simmering water Pulse the ricotta cheese and cream cheese in a food processor until smoothAdd the egg and egg yolks, 1 at a time, and process until smoothAdd the melted chocolate and process until combinedWith the machine running, add the sugar syrup in a thin steady stream and process until smooth Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has setScatter the remaining 3/4 cup toasted pine nuts on top of the fillingLet the tart cool completely before serving The tart can be wrapped in plastic and refrigerated for up to 3 daysReturn the tart to room temperature before serving.
