STUFFED CHICKEN BREASTS
4 Boneless Chicken Breasts
4 Slices Prosciutto
4 Slices of Provolone Cheese
Fresh Spinach leaves
Salt and Pepper
Pound out Chicken Breasts until flat. Dribble each with a little olive oil. Sprinkle with salt and pepper to taste and Greek Seasoning. Layer the chicken breast with a slice of prosciutto, slice of provolone, and a few spinach leaves. Roll up and secure with a tooth pick. Brush top of chicken breast with a little olive oil and sprinkle with greek seasoning and, if you like, salt and pepper. Repeat on all chicken breasts.
Place on greased racks and cook in the oven at 400 degrees or grill until done.
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
A Few Slices of Prosciutto
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
Fresh Spinach, coarsely chopped
1 (15-ounce) container Light ricotta cheese
1/2 cup grated Parmesan
1 egg, lightly beaten, one egg white
1/4 cup chopped fresh basil leaves
5 cups Arrabbiata Sauce, recipe follows (recipe from Giada Laurentis)
1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the prosciutto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the spinach and stir to combine. Remove from heat and let cool
In a large bowl combine the cooled onion mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. LET THE SHELLS COOL A LITTLE! Otherwise, you will burn your hand like I did!! Take a shell in the palm of your hand and stuff it with a large spoonful of ricotta mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 3060 minutes (20 minutes if shells are
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Yield: approximately 6 cups
Do you say Supper or Dinner? My boys make fun of me for saying Supper. . .
I’m so happy to give up an hour of sleep for some more daylight! I love the Spring! Will the hour affect you this week?