of a container of fresh ricotta and an eggplant. I'm making it more challenging by trying to not go shopping. I have chicken breasts and fresh spinach, so I was searching for a recipe for a flavorful filling for the chicken breasts using the ricotta. My search here brought up a menu you posted for Chicken Breasts stuffed with Herbed Ricotta and Spinach. Could you please post the recipe?
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ISO: ISO: Cathy or anyone who can help...I'm trying to plan dinner this evening using the last 1/2 cup
- Thread starter curious1
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Perhaps I would stuff the eggplant with the cheese, and even the chicken.
slice the eggplant in half and roast, then scrape out the flesh. Saute some onions and garlic, and the chopped eggplant flesh and perhaps diced chicken and saute. Stir in the cheese and an egg, seasonings, etc.
Julia's stuffed eggplant with cream cheese and mushrooms in the first Mastering book is a good point of departure. If you don't have it, I could post the recipe
slice the eggplant in half and roast, then scrape out the flesh. Saute some onions and garlic, and the chopped eggplant flesh and perhaps diced chicken and saute. Stir in the cheese and an egg, seasonings, etc.
Julia's stuffed eggplant with cream cheese and mushrooms in the first Mastering book is a good point of departure. If you don't have it, I could post the recipe
Here it is Curious- T&T Rec. Easy Stuffed Chicken Breasts
Feel free to tweak any number of ways- it is a VERY "forgiving" recipe-
EASY STUFFED CHICKEN BREASTS (serves 8 or makes a bunch for the freezer)
2 onions, chopped
2 T butter
2 10-oz packages frozen spinach, thawed and drained
2 lbs Ricotta cheese
2 eggs, slightly beaten
1/2 cup chopped parsley
2 T oregano, summer savory, basil, thyme, or mixture
salt and pepper to taste
1 tsp nutmeg (or more)
16 halves of chicken breasts, skin on, boned
Sauté onions in butter until soft. Combine with the other ingredients, except chicken. Season.
Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin. Tuck skin and meat under breast, forming an even, round dome shape. Put on buttered baking dish. (You can freeze them at this point.)
Preheat oven to 350°. Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)
Slice and serve!
Feel free to tweak any number of ways- it is a VERY "forgiving" recipe-
EASY STUFFED CHICKEN BREASTS (serves 8 or makes a bunch for the freezer)
2 onions, chopped
2 T butter
2 10-oz packages frozen spinach, thawed and drained
2 lbs Ricotta cheese
2 eggs, slightly beaten
1/2 cup chopped parsley
2 T oregano, summer savory, basil, thyme, or mixture
salt and pepper to taste
1 tsp nutmeg (or more)
16 halves of chicken breasts, skin on, boned
Sauté onions in butter until soft. Combine with the other ingredients, except chicken. Season.
Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin. Tuck skin and meat under breast, forming an even, round dome shape. Put on buttered baking dish. (You can freeze them at this point.)
Preheat oven to 350°. Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)
Slice and serve!
Another eggplant idea- do you happen to have a zuke in the house too?
slice long, very thin slices of the eggplant (salt and "sweat" the eggplant for about 15 min) and do the same (no salting necessary) with a zuke if you have one- or (and) a yellow crookneck. Chop some onion and garlic and saute them with olive oil. It will look sort of like "pasta" when done.
slice long, very thin slices of the eggplant (salt and "sweat" the eggplant for about 15 min) and do the same (no salting necessary) with a zuke if you have one- or (and) a yellow crookneck. Chop some onion and garlic and saute them with olive oil. It will look sort of like "pasta" when done.
Thanks Joe and Nan, grilled or baked is one of my favorites, also. The stuffed eggplant
with chicken sounds wonderful, I do have the book and started looking in all her books. From that, I gotten the idea to do some sort of gratin with the broiled or grilled eggplant, sliced tomatoes (I know, but it's not tomato sauce and perhaps some sauteed onions. I also found an envelope of eggplant side dishes I'd clipped and forgot I had, so who knows what I'll come up with. I love a challenge. Now, if I could just work in the green pepper going to waste in the vegetable drawer...
with chicken sounds wonderful, I do have the book and started looking in all her books. From that, I gotten the idea to do some sort of gratin with the broiled or grilled eggplant, sliced tomatoes (I know, but it's not tomato sauce and perhaps some sauteed onions. I also found an envelope of eggplant side dishes I'd clipped and forgot I had, so who knows what I'll come up with. I love a challenge. Now, if I could just work in the green pepper going to waste in the vegetable drawer...
Did I say green pepper? Rec Eggplant Casserole. You can tell it's from James Beard, peeled pepper.
Eggplant casserole
Eggplant in 1/2 inch slices, salt, pepper, flour and a mixture of olive oil and butter to sauté.
Sauté the eggplant slices, but do not cook them through, as they will have further cooking. Arrange the slices in a well-oiled casserole, alternating them with layers of sliced onion, peeled and sliced green pepper, and peeled, seeded and sliced tomato. Dribble a little olive oil on each layer and season with salt, freshly ground black pepper, and 2 or 3 finely chopped garlic cloves. Top with a mixture of butter crumbs and grated Parmesan cheese. Bake in a 350 degree oven for 30-45 minutes or until vegetables are tender.
Eggplant casserole
Eggplant in 1/2 inch slices, salt, pepper, flour and a mixture of olive oil and butter to sauté.
Sauté the eggplant slices, but do not cook them through, as they will have further cooking. Arrange the slices in a well-oiled casserole, alternating them with layers of sliced onion, peeled and sliced green pepper, and peeled, seeded and sliced tomato. Dribble a little olive oil on each layer and season with salt, freshly ground black pepper, and 2 or 3 finely chopped garlic cloves. Top with a mixture of butter crumbs and grated Parmesan cheese. Bake in a 350 degree oven for 30-45 minutes or until vegetables are tender.
This Mediteranean salad with eggplant looks good.
http://smittenkitchen.com/2007/03/recipe-liberation-day#more-204
http://smittenkitchen.com/2007/03/recipe-liberation-day#more-204
Cathy, the chicken was delicious, we loved your ricotta-spinach filling. I made a
pocket in the boneless breasts filled with the mixture, salted and peppered, then dusted with flour and browned the top side, turned and put them in the oven. I made an eggplant rice dish and a green salad with red onion, avocado and strawberries with a poppy seed viniagrette, lovely meal. Thanks for the recipe.
pocket in the boneless breasts filled with the mixture, salted and peppered, then dusted with flour and browned the top side, turned and put them in the oven. I made an eggplant rice dish and a green salad with red onion, avocado and strawberries with a poppy seed viniagrette, lovely meal. Thanks for the recipe.
What a nice menu, Curious! I love the strawberries w/ poppy seed vinaigrette idea
That stuffed chicken recipe is not my own original- I think it started as a Martha recipe years ago and then of course I tweaked it because I can't leave anything alone LOL. I'm so glad you liked it.
That stuffed chicken recipe is not my own original- I think it started as a Martha recipe years ago and then of course I tweaked it because I can't leave anything alone LOL. I'm so glad you liked it.
That one's definitely on the to try list, it looks so good and I do love eggplant. It's eggplant
season in Florida. I was thinking, with all the produce we get from Peru, Chile and Mexico, one would think there would be wider distribution of US grown. While this is definitely produce season here, next summer when all of the rest ofyou are enjoying corn, green beans, tomatoes,peppers, etc, I'll be trying to find veggies that aren't withered and past their prime. Sky high prices, too.
season in Florida. I was thinking, with all the produce we get from Peru, Chile and Mexico, one would think there would be wider distribution of US grown. While this is definitely produce season here, next summer when all of the rest ofyou are enjoying corn, green beans, tomatoes,peppers, etc, I'll be trying to find veggies that aren't withered and past their prime. Sky high prices, too.