Spinach and Ricotta Stuffed Chicken with Lemon Cream Sauce
Serves 2 / Increase as needed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ifeellikecooking.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Baking dish
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Whisk
- Colander
- Peeler
- Toothpick
Ingredients
- 2 boneless chicken breasts, about 5 ounces each (paillards)
- ¾ C part skim ricotta cheese
- 1/3 C chopped cooked spinach – all water squeezed out!*
- 2 T pine nuts
- 3 T grated fresh parmesan cheese
- ¼ C chopped onion
- Salt
- pepper
- 1/3 C fresh squeezed lemon juice
- 1/3 C cream
- 1 small Yukon gold potato sliced
- ¼ small red pepper cut into thin strips
- 3 T olive oil
- 1 T butter
- 4 large basil leaves chopped
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