It's a simple recipe. Thin chicken breasts are stuffed with an herb-ricotta mixture, sauted, and finished with a simple pan sauce.The hardest part is butterflying the chicken breasts, which could probably be solved by buying cutlets and pounding them less. The only other slight problem I had was from not being prepared. I forgot to buy tooth picks for this recipe, so I had to be extra careful in transferring the stuffed breasts,but even that wasn't a big problem.
The sauted Swiss chard is a nice, simple accompaniment. I also served this with potato chips that I sliced from a regular russet potato, tossed with seasonings and olive oil, and baked at 425 degrees for about 15-20 minutes, or until golden and crispy.
Chicken Stuffed with Herbed Ricotta and Sauted Swiss Chard
Ingredients - Serves 4:
4 boneless, skinless chicken breasts, butterflied and pound to a thin, even thickness
1 cup ricotta
cup parsley, finely chopped, + 1 tbsp
2 tablespoons basil, finely chopped, + 2 tsp
2 tablespoons scallions, finely chopped, +tsp
Zest of half a lemon
Salt and pepper, to taste
Olive oil
1 shallot, thinly sliced
2 tbsp white wine
cup low sodium chicken broth
Juice of a lemon
1 bunch Swiss Chard, stemmed and coarsely chopped
2 cloves garlic, sliced thinly
Directions:
1. To butterfly chicken, slice horizontally of the way through and open like a book. Pound the chicken with the smooth side of a meat mallet between two pieces of plastic wrap until inch thick.
2. Combine ricotta, 1/4 cup parsley, 2 tablespoons basil, 2 tablespoons scallions, lemon zest, and salt and pepper to taste. Taste and adjust seasonings.
3. Spoon some of the ricotta mixture on the chicken breasts and roll. Secure with toothpicks.
4. Heat olive oil in a large pan over medium-high heat. Add in chicken breasts and cook on all sides, until cooked through. This should take about 10-15 minutes, depending on the size and thickness of the chicken.
5. Meanwhile, heat olive oil in another large skillet over medium heat. When hot, add in sliced garlic and saut for 2 minutes. Then, add in Swiss chard and saut until just wilted, about 3-5 minutes. Season with salt and pepper.
6. Remove from heat and set aside. Add shallot to the pan and saut for 2 minutes. Deglaze with wine, and reduce for 1 minute. Then, add chicken broth and simmer until reduced and thickened. Stir in reserved parsley, basil, and scallion, along with lemon juice. Season with salt and pepper to taste, and spoon over chicken.
By: Jessica VerderameRead more recipes at www.allmediany.com Chicken Stuffed with Herbed Ricotta and Sauted Swiss ChardBy: Rose
