We're happy to announce that Alicia Pileggi from The Crafterglow has partnered up with Furniture.com to come up with amazing recipes exclusively for Pursuit of Home. Bon appétit!
Over Fourth of July weekend I finally found myself with a little extra time and decided to experiment in the kitchen and make something new for dinner. Lucky for me, I have a boyfriend who feels right at home in the kitchen, so we threw on a Beach Boys album to brighten up the rainy afternoon and poured ourselves a glass of wine and went to work. The following is my recipe which made about five servings (One stuffed chicken breast per person).
Chicken & Potatoes
1¾-2 cup of fat free ricotta cheese
1 bag of spinach (uncooked)
4 sun-dried tomatoes
roasted garlic (about 2 heads)
1 roasted red pepper
5 boneless, skinless chicken breasts
8-10 sliced white mushrooms
¼ cup Parmesan cheese
¼ cup skim-Milk Mozzarella cheese
1 package of baby red potatoes (28 ounces)
1 ½ tablespoons butter
1 ½ tablespoons flour
¼ cup of Parmesan cheese
Leftover of roasted garlic/sun dried tomato from earlier
Leftover of ricotta/spinach mixture from earlier
Preheat the oven to 350℉.
Then wash the mushrooms,
potatoes, and roasted pepper.
Slice the mushrooms and the pepper into strips
and either halve or quarter your red potatoes
depending on their size–you want them to be
about 1” size pieces.
Saute up the bag of spinach in a covered pan,
and slightly saute up your mushrooms
with a tiny bit of olive oil or butter.
Then make sure to drain out most
of the excess liquid from your sauteed spinach.
Prepare the chicken by thinning out the breasts.
You can do this by loosely wrapping each chicken
breast in plastic wrap then pounding them
with the smooth side of a meat mallet.
Once everything is prepped you
can start getting your filling ready.
Mix your roasted garlic cloves
with chopped sun dried tomatoes.
This is easily done in a food processor,
but could be done even by hand if
you chop up the sun-dried tomatoes finely enough.
(I was feeling a little lazy about roasting
the garlic so I cheated and picked up
a few heads from a local Italian restaurant,
but you can easily roast some up yourself!.
Next mix up your Ricotta cheese, sauteed spinach,
and mozzarella cheese, with the roasted garlic/sun-dried
tomato mixture that you just finished.
Now you can add the “stuffing” to your stuffed chicken.
Take your thinned out chicken breasts and spread
a generous portion of the mixture on top.
Then take your mushrooms and pepper slices and throw
them on top of the filling–this is the time to get creative,
feel free to add different cheeses to the mixture
and add any vegetables you want!
Next you can roll up your chicken.
I folded one side slightly inwards and
continued rolling all the way around.
The stuffing held it together pretty well so I
just placed my rolled up breasts
side by side in a glass baking dish.
You may want to place a toothpick in them to
hold the roll together while it cooks to keep it
from falling apart, but I didn’t have any problems without using them.
To finish it off I made a quick Alfredo sauce
(this is an easy place to take a shortcut by
picking up a premade Alfredo from the
grocery store if you’d prefer).
Making the Alfredo is very simple, but the key
is to take your time adding the ingredients
so it gets nice and thick.
First, you want to melt your butter in
a pan on the stove top.
Then slowly whisk in your flour.
This will begin to create a roux,
which you will then add your low-fat milk to.
Whisk it in, making sure not to leave lumps.
Whisk while the mixture heats up
for about 3 minutes or so.
At this point you can add the Parmesan cheese.
Again, add it slowly and whisk while it
gradually melts into the mixture.
I then added about a couple tablespoons
or so of the leftover ricotta mixture that we
stuffed our chicken with into the sauce.
Once the cheese is melted, your sauce is ready!
Add a couple tablespoons of the sauce to the
top of the chicken breasts and
pop the pan into the oven.
Cook for about 40 minutes until
the chicken is firm and cooked through.
After the chicken was cooked,
I sprinkled about ⅛ cup
of Parmesan on top and
put it back in the oven on convection
for a few more minutes just to
get a little bit of that golden brown crunch.
Take the previously quartered mini potatoes
and toss them in some olive oil and Parmesan
cheese and spread them out on a baking sheet.
Feel free to add more cheese or
some garlic powder as well.
Then pop those babies in the oven!
You can put them in the oven at the same time as the
chicken because they will cook in approximately
40 minutes as well when cooked at 350℉.
Now it’s time to serve!
Add some more of the Alfredo
sauce over top of the roasted potatoes
and chicken, and there you have it–a
beautiful and extremely delicious dish
sure to make any summer get-together a blast!
As beautiful as it was, it didn’t last long–it was as fun to eat as it was to make! ! I hope you enjoy this recipe as much as I did. Happy eating!
For dessert, check out Mary Beth's apricot and blueberry cake, or head over to our Pinterest!