Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
Servings 2
Equipment
- Large skillet
Ingredients
- 1 slice of bacon cooked & crumbled
- 2 tbsp of olive oil divided
- 6 oz of button mushrooms sliced
- 1 small shallot diced
- 1 clove of garlic minced
- ⅛ tsp dried oregano
- ¼ tsp dried basil
- ½ cup of ricotta
- 2 tbsp Parmesan cheese shredded
- 2 tbsp fresh spinach chopped
- 2 tsp fresh parsley chopped
- Sea salt and freshly cracked pepper to taste
- 2 chicken boneless skinless chicken breasts pounded thin & flat
Instructions
- Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble.
- Discard all but 1 teaspoon of the bacon grease but don't wipe out the skillet and add 1 tablespoon of olive oil to the large skillet. Add the mushrooms and shallot to the pan and cook, stirring occasionally, for 3-4 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.
- Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.
- Place the chicken breasts, one at a time, inside of a large zip-lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.
- Carefully spoon the ricotta mixture equally down the center of each breast.
- Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.
- Heat the last tablespoon of olive oil in the same large skillet. Once hot, add the chicken rolls seam side down, and cook for 5-6 minutes or until golden brown.
- Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook the chicken through, about 8-9 minutes.
- Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.