Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1123
- Total Fat
- 52
- Saturated Fat
- 20
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 87
- Cholesterol
- 285
- Sodium
- 1892
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
Extra-virgin olive oil, for drizzling
4 tablespoons butter, divided
1/2 pound cremini mushrooms, sliced
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup fresh ricotta or sheep's milk ricotta
1 box organic frozen spinach, defrosted, squeezed dry, and separated
Freshly grated nutmeg
4 slices speck or prosciutto
Flour, for dredging
2 cloves garlic, thinly sliced
1/2 cup marsala wine
1 1/2 cups chicken broth
A handful fresh flat-leaf parsley, finely chopped
Pine Nut Pilaf, for serving, recipe follows
Pine Nut Pilaf:
2 tablespoons butter
1/2 cup orzo pasta
1/4 cup pine nuts
1 cup long grain rice
2 cups chicken stock
Directions
- 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.
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.