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| Recipes |
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| Chicken Stuffed with Spinach and Ricotta |
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Ingredients
2 Large Chicken Breasts, boneless, skinless 
2 Bunches Spinach 1 8oz Deli Cup Ricotta Cheese ½ Yellow Onion, fine dice 1 T. Chopped Garlic ¼ Tsp Nutmeg Kosher Salt and White Pepper Olive Oil Method Prepare stuffing by thoroughly washing and draining the spinach at least twice. Then separate the leaves from the stems and roughly chop the leaves; discard the stems. In a very large pot or Dutch oven, sweat the spinach in a small amount of water. The spinach should reduce by about 90% in size. Remove spinach, cool, rough chop and squeeze out excess moisture. In a large sauté pan, heat oil and sweat the garlic until you just get some color. Add the onions and continue cooking until the onions are soft. Then add the spinach, salt, pepper and nutmeg. Continue cooking for a bit until all of the ingredients are combined, about 3-4 minutes. Remove from heat and cool. When cool, put in a bowl and add ricotta cheese and combine. On a clean cutting board, cut chicken breasts in half, removing middle gristle. Then very carefully cut into the breast sideways, taking care not to cut it in half. Gently open it up and fill the contents with the spinach/ricotta mix. Do the same with the remaining breasts, and press tight. In an oven-safe sauté pan, heat oil over medium heat and sauté the stuffed breast. Turn once and finish in a 350 over – about 5 minutes or so. Remove and serve. If you’d like a sauce, then deglaze the roasting pan with white wine and reduce by half and finish with a dab of butter. Pour over chicken. |
