One, is it possible to successfully freeze ricotta?
Two, I am making chicken breasts stuffed with cheese, artichoke hearts, and lemon and am wondering if I can make the stuffing and stuff the chicken, then refrigerate it for two days before cooking? Or would it be better to cut the pocket in the chicken breasts, prepare the stuffing, then stuff and cook two days later?
Thanks!
Two, I am making chicken breasts stuffed with cheese, artichoke hearts, and lemon and am wondering if I can make the stuffing and stuff the chicken, then refrigerate it for two days before cooking? Or would it be better to cut the pocket in the chicken breasts, prepare the stuffing, then stuff and cook two days later?
Thanks!