Oh, Maria, your stuffed breasts are wonderful. But I must confess, my dear. I did follow the lead of others who pounded and rolled them with your ricotta and spinach mixture. It just seemed to be the rational and natural thing to do. Forgive me for not following your instructions with full faithfulness. I hang my head. But even with my transgression, this was a delicious hit.
A note to those going down the thinly pounded and rolled path: cook these by monitoring the chicken's internal temperature. I cooked for the instructed 45-60 minutes. The chicken was a tad dry, but then I realized, the surface area and density of a full chicken breast is completely different from a thinner, flattened one. Check after 30 minutes. (I don't do 165+ degree chicken. Once it's 150, it's out of the danger zone. And don't forget carry over cooking. 150 in the oven means 155-158 on the plate)
But I have a question: is the amount of the ricotta mix too much? I had a lot left over, but not a problem. I just used it to make a half pound of stuffed shells, which went as fast as the chicken.
When I return to you, Maria, and I will soon, I will follow the recipe as written and stuff instead of roll; however, I may adjust the amount of the ricotta mix to see how much I actually use. But my dear, I will always have a box of large shells or manicotti at hand, just in case you are too much for me. I will update my billet doux review after my next visit with Maria's stuffed breasts.
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Oh, Maria, your stuffed breasts are wonderful. But I must confess, my dear. I did follow the...