“My favorite Italian Restaurant, the "new Owner" took this entree off of the menu, so I decided to make it with my own recipe. It ended up coming up better then ever!”
READY IN:
1hr 30mins
SERVES:
2-3
YIELD:
6 breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 375 degrees.
  2. Flattened out Chicken then coat with salt and pepper.
  3. Dredge the chicken in the flour to coat lightly.
  4. Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
  5. Add the chicken and cook until brown, about 5 minutes per side.
  6. Transfer the chicken to a pyrex dish large enough to hold all the chicken with out layering.
  7. Melt 2 tablespoons of butter in the same skillet over medium heat.
  8. Add the onion, paprika, and garlic and saute until the onions are translucent.
  9. Add the wine and chicken bullion cubes (or chicken broth). Increase the heat to medium-high and boil until the liquid is reduced by half, about 7 minutes.
  10. Add 1/4 of a cup of ricotta cheese and boil until the sauce reduces by half, stirring often, about 3 minutes.
  11. Stir in the parsley.
  12. Season the sauce, to taste, with salt and pepper.
  13. Then pour sauce over chicken.
  14. Melt the remaining 2 tablespoons of butter in skillet over medium heat.
  15. Add the spinach and saute until heated through.
  16. Season the spinach, to taste, with salt and pepper. (you can add mushrooms or peppers if you prefer).
  17. Put spinach on top of chicken.
  18. Then put ricotta cheese on top of the spinach, mozzerella on top of the ricotta, and parmesan on top of the mozzerella.
  19. Sprinkle parsley on top and place in oven until cheese is fully melted, then serve over linguini or preference :).

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