Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette

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I have made this recipe 3 times now and every time it turns out fantastic! It is currently my husband's favorite meal! Anyone woman that create recipe with a vegetable the my husband actually likes it my heroin!

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Garlic and Rosemary is a combination that is hard for my tastebuds to turn down; however, my wife is not a big garlic fan, so when she smelled the fresh garlic aroma of the chicken, she was ticked off. But after I encouraged her to try the meal, she claimed afterwards that it was the best chicken that she had ever tasted.

Thanks for the recipe!

David

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I'm 40 and I've been cooking for several years now so I'm not exactly a beginner, but this took me 90 minutes to make LOL. I can only think of two things that made it take that long. I made it for six people, and I anticipated the meat not cooking through in just 12 minutes, so I sliced through each chicken portion. I bought a family size package of b-less s-less chicken and the pieces were huge thus I cut them this way, so they were naturally a little thinner. But my pan is not big enough so they browned in batches.

The other is that I just have this habit of cleaning as I go. My kitchen is tiny so I tend to rinse things and put them in the dishwasher or the sink etc so I have room to work. Plus there are three dishes going on at once, and some of the steps require that you are right there in one or two minutes i.e. browning the butter or sauteeing the shallots, which got darker than I wanted LOL.

With that said, my chicken was delicious although I used dried rosemary (I'm trying still to get rid of dried herbs so I can start finally using fresh and I can't bring myself to throw away stuff.

The ravioli was awesome and the spinach was too. Bacon instead of pancetta for budget reasons.

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I'm not a big fan of vinegar--hate bean salads. Avoided it like the plague, for years, just used lemon in place of it in recipes. After seeing so many different cooks on FN carry on about it, I thought, "Heck, let's give it a try". When I first opened the bottle, I had to taste it: good enough to drink! I was relieved and decided to give it a good work out.

To be fair, I wanted to try something that gave me an idea of how it would work with a variety of foods. This recipe was perfect. Both my husband and I loved each separate part of this meal. Substituted a little bacon and ham for the greens, and used turnip greens, since I had been wanting to try those again (hated my mom's, growing up--too bitter.

What this did for greens should probably be illegal in most states--really glad it's NOT! The chicken would work well done as a whole roast chicken, too, and the pasta was great. I ended up mixing the greens and pasta together, and may just make it that way, when I want.

Each of these components would work as well as parts of other meals as they did parts of this one. You GOTTA make THIS!

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I have made this dish several times and the flavors are excellent. I did use bacon in the spinach salad (what I had on hand. My husband said that the dinner was restaurant quality! A must try dish!

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I had a lot of hope for these recipes after reading the rave reviews, but they really fell short! It just wasn't as flavorful as everyone claimed it was. The chicken was nice on the outside, but tasteless once you get past the balsamic 'crust'. It had no leftover liquid/gravy and so was rather dry. In future, I'll use thin, THIN chicken breasts. The ravioli was good, but mainly bec it was store bought and cheesy - I didn't feel the balsamic vinegar did much for that dish. We did like the spinach - the sweetness of the balsamic and the salty of the pancetta went very well together though I would make a bit more sauce than recommended. I am not sure if I'd try these again... Maybe...

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My husband just finished this meal and said it's one of the best things I've ever made. The whole flavor of the meal fits together really well and has the complexity of something you'd find in an upscale restaurant. It was easy to prepare with all commonly used ingredients - I made this for well under $10. I will definitely be adding this to my repertoire and will try it for friends and guests as well. Thanks Rachael!

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I first made this recipe a few years ago after seeing Rachael make it on 30 minute meals. It was one of the best meals I'd ever made and so easy! I actually couldn't believe I made it. Had I not known better, I'd have thought I was at a five start restaurant! It's a real crowd pleaser!

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This is probably one of the most rewarding dinners I've ever made. I have actually made it with diced chicken instead of the whole breast which helps to eliminate the dryness. You should make this dish, I've been asked by friends to make this for their birthday dinner. Its a fail safe one to have in your book.

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I made this last night and it was awesome! The chicken was incredibly moist. I don't eat pork or beef, so I substituted the pancetta with turkey bacon. It was great! Definitely will make again.