Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf

Ingredients

• Extra-virgin olive oil, for drizzling
• 4 tablespoons butter, divided
• ½ pound cremini mushrooms, sliced
• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• ¾ cup fresh ricotta or sheep's milk ricotta
• 1 box organic frozen spinach, defrosted, squeezed dry, and separated
• + 13 more ingredients
• • Freshly grated nutmeg
  • 4 slices speck or prosciutto
  • Flour, for dredging
  • 2 cloves garlic, thinly sliced
  • ½ cup marsala wine
  • 1 ½ cups chicken broth
  • A handful fresh flat-leaf parsley, finely chopped
  • Pine Nut Pilaf, for serving, recipe follows
  • 2 tablespoons butter
  • ½ cup orzo pasta
  • ¼ cup pine nuts
  • 1 cup long grain rice
  • 2 cups chicken stock

1. Cut 4 long pieces of kitchen twine. 2. Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

View full recipe at SpringPad