After watching Rachel Ray make this one on food network, I had to give it a go. I made a alterations to fit my spice cabinet. FOOD stuffed with FOOD wrapped in FOOD, how could you go wrong.
- 3 FAT chicken breasts
- Baby spinach leaves
- 3 Tablespoons of pine nuts, roasted
- 1/4 cup grated ricotta cheese
- 1/4 cup grated Parmesan
- 2 cloves of garlic, grated
- A few pinches of nutmeg
- Salt and pepper
- Extra virgin olive oil
- 6 strips prosciutto
Put the pine nuts in a dry pan on medium-low heat, flipping over and over to brown both sides and give them a nice crunch. Set them aside to cool. Take out a few handfuls of spinach, wash them off, and dry them in a kitchen towel. Grate a generous amount of the ricotta, parmasen, and garlic. Sprinkle in the nutmeg. Mix thoroughly.
The Chicken Breasts
Salt and pepper the breasts before hand, and then cut a nice slot into them leaving about a half inch as a hinge of sorts. Stuff the chicken with the goods and then take the prosciutto and wrap two pieces around each breast. Sprinkle a little more salt and pepper and coat lightly with olive oil. Place in the oven on 400 degrees for about 20 minutes (depending on thickness of chicken).
Served on a bed of sauteed spinach and mushrooms along side edamame and good laughs.
Average Cost per Person:~$5-6 (well worth it)