Friday, July 20, 2007
Chicken stuffed w/ mushrooms & ricotta
Another recipe cross-posted from Patch & Sara Cook:
This is a variation on a dish from the Next Food Network Star. Yes, everything I've cooked lately has been inspired by that show. Except for the microwaveable TGI Friday's veggie Quesadillas the other night. I thought of those on my own.
For this dish, you'll need:
-Two boneless, skinless chicken breast
-1 cup of mushrooms
-4 tablespoons of ricotta cheese
-Olive oil
-Salt
-Fresh cracked black pepper
First up, take your mushrooms, wash them, pat them dry, and then dice them up as small as you can. If you have a food processor you can throw them in there. I just ran a knife through mine. Once chopped, throw them into a pan with a dash of olive oil, brown them and set them aside.
Next, take your chicken breast and spread them out between two sheets of plastic wrap. Then take a mallet, a hammer, a can of black beans - whatever you can find around the kitchen basically - AND BEAT THE EVER-LOVING CRAP OUT OF THEM! Okay, actually you're just trying to flatten them out a bit so you can roll them later.
Once you're chicken breast are thoroughly whooped, spread some ricotta cheese on top of both pieces then spoon your mushrooms on top of the cheese. Next, roll those bad boys up like you're Bob Marley and then tie them together with some string or put two or three toothpicks through them - anything to hold them together.
Heat a little olive oil over medium heat and drop the chicken in. Let them cook all the way through (six or seven minutes on each side probably, just depends on how thick your chicken is). Once finished let them set for a couple of minutes before serving. Season with salt and pepper
We ate the chicken with Sautéed potatoes. Just sliced the potatoes thin and browned them in a skillet with olive oil, butter, and minced garlic and onions. They turned out really nice.
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This is a variation on a dish from the Next Food Network Star. Yes, everything I've cooked lately has been inspired by that show. Except for the microwaveable TGI Friday's veggie Quesadillas the other night. I thought of those on my own.
For this dish, you'll need:
-Two boneless, skinless chicken breast
-1 cup of mushrooms
-4 tablespoons of ricotta cheese
-Olive oil
-Salt
-Fresh cracked black pepper
First up, take your mushrooms, wash them, pat them dry, and then dice them up as small as you can. If you have a food processor you can throw them in there. I just ran a knife through mine. Once chopped, throw them into a pan with a dash of olive oil, brown them and set them aside.
Next, take your chicken breast and spread them out between two sheets of plastic wrap. Then take a mallet, a hammer, a can of black beans - whatever you can find around the kitchen basically - AND BEAT THE EVER-LOVING CRAP OUT OF THEM! Okay, actually you're just trying to flatten them out a bit so you can roll them later.
Once you're chicken breast are thoroughly whooped, spread some ricotta cheese on top of both pieces then spoon your mushrooms on top of the cheese. Next, roll those bad boys up like you're Bob Marley and then tie them together with some string or put two or three toothpicks through them - anything to hold them together.
Heat a little olive oil over medium heat and drop the chicken in. Let them cook all the way through (six or seven minutes on each side probably, just depends on how thick your chicken is). Once finished let them set for a couple of minutes before serving. Season with salt and pepper
We ate the chicken with Sautéed potatoes. Just sliced the potatoes thin and browned them in a skillet with olive oil, butter, and minced garlic and onions. They turned out really nice.
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