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


  • 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


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