RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cut 4 long pieces of kitchen twine.
- 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.
- Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
- Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
- Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.
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Hamayon Borhani
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the end result was not worth it.
Ifeanyi Chukwu
[email protected]I followed the recipe exactly and the chicken was dry and overcooked. I'm not sure what went wrong.
kaleigh clark
[email protected]This recipe is a little bland for my taste. I added some extra spices and herbs to give it more flavor.
ahmed elsaghir
[email protected]I'm not a fan of Marsala wine, so I used white wine instead. It turned out just as good.
Anthony Wilkins
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Md Opu
[email protected]I substituted brown rice for the pine nuts in the pilaf and it turned out great. This dish is a great way to get your kids to eat their veggies.
Andrea Cordery
[email protected]I had some trouble finding ricotta cheese, but it was worth the effort. The cheese added a richness and creaminess to the dish that was to die for.
Dolma Yangtsho
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Emily Gomez
[email protected]I'm not a big fan of chicken, but this dish changed my mind. The chicken was so moist and flavorful, and the filling was amazing.
khezir abbas
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and elegant dish that's perfect for a special occasion.
gita basnet
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
assi shah
[email protected]This recipe was a hit! The chicken was moist and flavorful, and the spinach and ham filling was delicious. The pine nut pilaf was also a great addition. I will definitely be making this again.