Invited the girls over for a cooking date, this dish was a hit! We combined a few recipes, therefore prep time was 45 mins, ikes! Chicken was marinated night before w/lemon, s&p, onions, garlic, paprika, chilli flakes, thyme. Instead of cutting, we actually flattened the chicken breast, by: placing chicken on cutting board, covered with saran wrap, and took my IKEA $5 mallet and beat the heck out of the breast until it was about a 1/4" thin.
As for filling: Combined 1/2 cup of ricotta and 1 egg (yolk), mixed in 1/2 cup of mozzeralla cheese and 1 tblspn of grated parmesan cheese. Added s & p pepper and pinch of nutmeg. Added cooled spinach that was cooked in a skillet with butter (med heat), 1 tbspn of chopped onion and 3 cloves garlic for 3 - 5 mins before adding spinach, parsley and basil. We took filling, added to the middle of breast and rolled, using toothpicks to secure. We melted 1-2 tbspns of butter in the meantime.
Breading: In a shallow baking dish we put about 1 cup of bread crumbs, seasoned with a little more black pepper and thyme (yes, lots of kick to our final product:)...Caribbean background;). We then took a basting brush, dipped it in the melted butter & covered over the stuffed breast. Then we took the chicken breast and dipped in bread crumbs.
We warmed up sauce, with yes, a little more seasoning and allowed it to simmer for the 40 mins while chicken baked. We then added sauce after 40 mins, and then covered with shredded mozerella cheese.
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Invited the girls over for a cooking date, this dish was a hit! We combined a few recipes,...