looking for something a little special ? well my Italian inspired recipe should do the trick, this serves 4 and will impress your friends when you tell them its all home made. Spinach and Ricotta stuffed Chicken Breasts on a Bed of Spaghetti in a Pesto sauce For the pesto 50g pine nuts Large bunch of fresh basil 50g Parmesan cheese 150ml olive oil 2 garlic cloves salt and pepper Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor or pestle and mortar with the remaining ingredients and process until smooth, add a little salt and pepper to taste. 400g spaghetti 4 chicken breast fillets 1 red onion finely diced 250g ricotta 350g pack of fresh spinach Zest of a lemon 1 tbsp balsamic vinegar Salt and pepper fresh parsley Cut down the side of each chicken breast to make a pocket. Fry the onion in a little oil until soft, add the spinach and the balsamic vinegar and cook until the spinach is wilted, stir in the ricotta, lemon zest and add salt and pepper to taste, cook for a few minutes until well combined, leave to cool slightly. Once the mixture has cooled slightly spoon as much as will fit into the pockets on each chicken breast, take four strips of tin foil and oil each, then wrap the chicken breast in the foil. Place the breasts in a pre-heated oven at 160c gas 4 and cook for 1 hour. To make the spaghetti bring a large pan of salted water to the boil, add spaghetti and boil for 8-10 minutes or until al dente, drain put back in the pan and add pesto, stir over a low heat until pasta is well coated with the pesto. Divide the spaghetti over four plates and place a chicken breast on each, garnish with parsley and enjoy !!!!!
Posted on: Tue, 20 Aug 2013 11:06:13 +0000
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