Ricotta, Spinach, And Ham Stuffed Chicken Breast Marsala With Pine Nut Pilaf
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Butter3 cup
Ricotta (fresh)2 cloves
Garlic (thinly sliced)1 cup
Marsala Wine1.5 cups
Chicken Broth1 cup
Orzo Pasta1 cup
Pine Nut1 cup
Long Grain Rice2 cups
Chicken StockDirections:
1
Cut 4 long pieces of kitchen twine
2
In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken
3
Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick
4
Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around
5
Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper
6
Then top each piece of chicken with a slice of speck
7
Roll the chicken into bundles and secure with twine
8
Season the bundles with salt and pepper and dredge lightly in flour
9
Season the mushrooms with salt and pepper and remove to a plate
10
Add extra-virgin olive oil to coat the pan
11
Add the chicken and cook over medium-high heat for 15 minutes
12
Remove the chicken to a plate and cover with foil
13
Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala
14
Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine
15
Remove the string from the chicken and top with sauce
16
Serve with Pine Nut Pilaf
17
Melt the butter in a saucepot over medium heat
18
Add the orzo and pine nuts and toast until golden
19
Add the rice and stir in the stock
20
Bring to a boil, reduce the heat to simmer, and cover
21
Cook for 18 minutes
22
Fluff with a fork and serve