Chicken Pillows

by on December 21, 2015
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Heat EVOO and sautee minced garlic for about 60 seconds
Add 1 TBL tomato paste
Add 1 can crushed tomatoes
Continue to simmer

Butterfly and pallard chicken breast

Mix together 1/4 C ricotta, 1/2 C frozen (thawed) spinach, 1 egg and scant nutmeg
Spread mixture across top of flattened chicken
Roll chicken and secure with toothpicks
Sear in EVOO using hot skillet

Add spinach, basil and parsley to tomato mixture.
Add Worcestershire, white wine and salt and pepper to taste
Move chicken roll to tomatoes, cover and cook about 20 minutes

Serve with garlic mashed potatoes

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