two questions...

[foodfiend]

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!

[Gourmet_Mom]

I have no business answering this, since I have never done any catering and rarely make up this kind of thing days ahead. But personally, I'd refrigerate the stuffing separately.

[DFen911]

The rule I live by, never ever stuff until just before cooking. Bacterial grows between the meat and the stuffing.

[cjs]

Yes, what Denise said.

I think I have frozen ricotta before - (it's a shorter list to know what I haven't frozen ) and if I remember correctly, it was a little watery, but stirred back together pretty well.

[Lorraine]

Yes, what Jean and Denise said. I have frozen ricotta, as well as dishes like stuffed shells with ricotta that were fine.

[Gourmet_Mom]

Shoot! I've frozen stuffed shells before...DUH! I didn't think about that.

[foodfiend]

Thanks! I'll make the filling separately. And pop the ricotta in the freezer.