Chicken Breast stuffed with Ricotta and Gorgonzola
What do you do when you have extra ricotta cheese? Stuff your chicken with it. I love cooking with chicken because you can do so many things with it. If you can pound the chicken thin you can stuff it with most anything. Hope you enjoy.
2 chicken breasts, pounded thin
Salt and pepper
1 lb. Ricotta cheese, part skim
2 tbsp. Parmesan cheese, grated
1 oz. Gorgonzola cheese, crumbled
2 handful of baby spinach
Season the pounded chicken breast with salt and pepper.
Mix the ricotta and egg in a bowl, mix well. Add the Parmesan cheese and Gorgonzola and mix well. Fill the center of the chicken breast with the cheese mixture top with the spinach and fold the chicken over tying with kitchen twine.
Season the outside with salt and pepper. Place in a 375 oven for 60 minutes.
Let rest then slice and serve. Serve with Brussels Sprouts with Artichoke Hearts and Sauteed Spinach.
Pork Loin Roast
This is a real simple meal to prepare. It takes less than five minutes to prepare and approximately 75 minutes to cook.
Serve with sautéed spinach
and sautéed apples and onions.
Pork loin roast
All-purpose spice rub
Rub your pork loin roast with my all-purpose spice rub and place in a 375 oven and cook until the temperature has reached 160.
Remove the pork loin and let rest before slicing.
This year I have been lucky enough to have grown some spinach in my garden. I can tell you there is a huge difference in taste and texture when compared with your typical store bought spinach. I will now make sure I grow this every year in my garden.
1 large bunch of your favorite spinach
2 strips of bacon cut in small slices (a small piece of sausage or salami will work as well)
Salt and pepper
Grated parmesan cheese
Cook the bacon in a medium hot skillet. When crisp drain most of the bacon grease and add the spinach on top of the cooked bacon. Season with salt and pepper. Fold the spinach over itself till it starts to wilt. Remove from pan and serve with grated parmesan cheese on top.