So I did my usual thing before Christmas . . . multiple trips to the US for shopping and overcome with hoarding tendencies whilst across the border. How else would you explain the basement refrigerator full of cream cheese, ricotta, and marscapone? I can't help it - the prices are so low that when I see good deal I fill the cart.
Clearly I am out of control!
The problem is that I don't often use all of these hoarded products and loath to throw anything out. I am trying to find as many uses as possible to cook with it all. Cue this week's menu - we're having ricotta in almost exverthing - thank goodness it is low-fat ricotta and the recipes are all from the fine folks at Cooking Light.
Tonight's selection was Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken - an unusual recipe with a somewhat fussy technique however the results were amazing. Essentially you pound boneless chicken breasts, stuff them with a delicious cheese/spinach/tomato stuffing and wrap them up in saran. The well-wrapped stuffed chicken breasts are placed in simmering hot water where they cook for 15 minutes - in a sense the meat is almost poached. You don't end up with a wonderfully browned piece of meat bit you do end up with moist, delicious stuffed chicken breats.
Upon reflection, I think that this technique only sounds confusing when you first read it. In the end it isn't that complex it at all and the results are well worth it!
If you happen to have a supply of ricotta laying about you'd would do well to give this a try!
Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken
2 cups boiling water
10 sun-dried tomatoes, packed without oil
1 1/2 teaspoons extravirgin olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons dried oregano
4 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free ricotta cheese
1/4 cup (1 ounce) grated Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
3 quarts water
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Divide spinach mixture into 4 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
I find that heading to the States also find me buying con queso and any other Mexican ingreidnet just not found here in the Okanagan.Thanks for sharing this chicken recipe with us Gillian.
Posted by: bellini | January 24, 2011 at 09:40 AM
I do have some ricotta taking up space in the frig, and these look like an excellent place for it. Very pretty presentation.
Posted by: Kayte | January 24, 2011 at 05:03 PM
Thanks Kayte - I think Paul would be far happier if I didn't waste so much time at the start of a meal snapping pics of everything.
I used to load up on that stuff too Bellini but I can get it around here now. MMMMMM
Posted by: JDeQ | January 24, 2011 at 08:48 PM