Chicken Francese (& Parmesan-Asparagus Risotto)

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I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Ingredients
Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Butter
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*

Enjoy!
-B

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Stuffed Chicken Breast

I love entertaining, and am always thinking of new ways to incorporate favorite ingredients to make dinner menus. This time around, we made a mozarella, spinach, and ricotta cheese stuffed chicken breast. The top marinade is parsley, garlic, oil, sale, and pepper- simple, and delicious! (If you’re uncomfortable fabricating chicken, you can buy boneless skinless breasts, and roll up the filling inside a roulade)

Stuffed, Roasted Chicken

  • Chicken Breasts, on the bone, skin on
  • Olive Oil
  • Parsley, chopped
  • rosemary, chopped
  • thyme, chopped
  • Minced Garlic
  • Ricotta Cheese
  • Mozzarella
  • Frozen Spinach, thawed and drained
  • Salt, Pepper

To make:

  1. Preheat oven to 350 degrees
  2. in a bowl, combine 1 part spinach with 2 parts mozzarella, and 3 parts ricotta cheese, stir together and add salt and pepper. You can change the proportions to suit your tastes
  3. separate the very end of the bone lightly from the skin
  4. skin side down, cut a 2 inch long “pouch” in the chicken breast that should be at least 3 inches deep
  5. put the ricotta mixture into a piping bag, and fill pouches completely
  6. put the breasts skin side up on a sheet pan with oiled parchment paper. Season with salt and pepper. In a separate bowl, combine oil with chopped parsley, rosemary, thyme, and garlic. brush the skin with the oil
  7. Bake for 30 minutes, or until chicken is completely cooked, and skin is browned
  8. remove, and allow to rest for 10 minutes.
  9. enjoy!
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pre-oven chicken breasts
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chicken breasts at the halfway point

The stuffed chicken breasts go well with just about anything. I served them with green beans, and mashed potatoes (mostly because that was what I was in the mood for)

-B