To start this recipe, I grated 3 TBS of Parmigiano-Reggiano cheese, minced a clove of garlic, and finely chopped some parsley, basil, and thyme.
Next, I took 3 large chicken breast and butterflied them and salt and peppered them.
I mixed the previously chopped spices and cheese with 1/2 cup of ricotta.
Next, I filled the 3 chicken breast with the ricotta mixture and wrapped them with prosciutto. I added the chicken bundles to a hot skillet with some EVOO and browned on both sides. Once they browned for about 3 minutes on each side, I transferred them to the oven for 15 minutes to finish cooking.
Meanwhile, I prepared a simple salad with Italian Blend salad greens and chopped tomatoes. I made the dressing that Rachael mentioned, which was only EVOO, lemon juice, salt, and pepper.
When the chicken was out of the oven, I took it out of the skillet and set it aside. I turned up the heat and added a splash of white wine and a TBS of butter to make a sauce for the chicken.
Lastly, I plated the chicken and simple salad and topped the chicken with some of the yummy sauce.
Darren and I both gave it an A. Even Darren ate the salad without drowning it in RANCH DRESSING! He said, "You know that if I didn't put ranch on it, then I really liked it." Personally, I would have liked the chicken better if it was filled with a good melting cheese like Gouda or Cheddar. The ricotta was a pleasant taste to try anyway. My mom also tried it and said that it was really good. I would recommend this dish and also make it again. Thanks for checking my blog!
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