Chicken Recipe: Pollo Involtini

I haven't shared any recipes in awhile, and I thought this was a yummy one.  I personally would add more seasoning because I just love flavor.  It has a nice presentation and would be perfect for a week night meal or even if you're entertaining. 

Be sure to buy quality ingredients; organic chicken breasts etc.  I should have used a stronger white wine {preferably pinot grigio, but I didn't have that on hand.}

Here is a link to the recipe:

Pollo Involtini Teresa Guidice

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil, plus more for the pan
1/2 medium onion, finely chopped
1 garlic clove, minced
1/2 cup coarsely chopped frozen thawed artichoke hearts
1 (packed) cup baby spinach (about 2 1/2 ounces)
1 teaspoon finely chopped fresh sage or rosemary
1/3 cup low-fat ricotta cheese
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine

1. Preheat the oven to 400ºF. Lightly oil an 11 1/2 x 8-inch baking dish.

2. One at a time, place a chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/4-inch thick. Season the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

3. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the artichoke hearts. Stir in the spinach and sage and cook until wilted, about 2 minutes. Transfer the spinach-ricotta mixture to a wire sieve and press with a heatproof spatula to remove excess moisture. Transfer to a bowl and stir in the ricotta and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. Place 1 chicken breast, smooth-side down, on a work surface. Spread one-fourth of the spinach-ricotta mixture in the center of the breast, leaving a 1-inch border on all sides. Fold in the sides, and then roll up from the bottom, like a burrito, to enclose the filling. Place the roll, seam-side down, in the prepared baking dish. Repeat with remaining chicken breasts and spinach-ricotta mixture. Pour the broth and wine over the chicken.

5. Bake until an instant-read thermometer inserted in the center of a breast reads 165ºF, about 20 minutes. Transfer each portion to a dinner plate, and top with a spoonful of the pan juices. Serve hot.

Soften onion, garlic,  artichokes, & spinach

Stir all together!

Add a small amount of mixture on the pounded breast

Drizzle light coating of oil at the bottom of pan

Fun to make!

I had some sweet potatoes on hand and these always make the house smell so scrumptious!

Oven Roasted Sweet Potatoes & Onion w/ EVOO

Side Salad w/ Avocado & Italian Dressing

Hubby liked it, but he has trouble with too many veggies, so Brooke and I ate the remaining leftovers.  I just love a good stuffed chicken, so I will play around with some other ingredients as well.

What have you been cooking?  I try to lighten things up around here during Spring. I love trying new recipes!