GIVE THE GIFT THAT KEEPS ON GIVING
New recipe from my E-book on Kindle
My Favorite Sicilian/Italian Recipes
Pollo con Spinaci e Salsa
Formaggio e Tartufi
(Stuffed chicken breast with
spinach and cheese truffle sauce)
Chick
en recipe:
4 boneless skinless chicken
breasts
¾ cup of frozen chopped
spinach, thawed and squeeze dried
1/3 cup baby portabella
mushrooms, sliced
¼ cup pine nuts, toasted
¼ cup grated Parmesan cheese
¼ cup white wine
1 T. white truffle oil or a
light oil
2 T. extra virgin olive oil
1 T. butter
Cut a deep pocket in the side of the chicken breast without going all the way through. Put the pine nuts into a small skillet and toast for 2 or 3 minutes until lightly toasted; set aside to cool. In the same small skillet, heat the oil; add the mushrooms; sauté for 1 minute; add the spinach, salt and pepper to taste; stir and sauté for 5 minutes. Set aside to cool. When cool mix in the parmesan cheese and the pine nuts. Fill the breasts with the filling until all is used. Press together or fasten with a toothpick. Salt and pepper each.
In a large skillet heat the 2 tablespoons olive oil and the butter; add the garlic and sauté until lightly brown; remove and discard. Cook the chicken until brown on both sides. Set aside. Pour out all oil except for 1 teaspoon; add the wine and deglaze by scrapping up all the brown bits. Place the chicken back into the skillet; cover and simmer for 20 minutes.
Serve with the cheese sauce
over the top and sprinkle with the remaining pine nuts.
Cheese Sauce Recipe:
1 pint milk
1.5 oz flour
2.0 oz Cacciota cheese with
truffles or smoked mozzarella
1/3 cup chopped spinach,
(optional)
½ teaspoon freshly grated
nutmeg
Kosher salt
Fresh ground pepper
Heat a 1.5 quart sauce pan, add the milk and bring to a simmer; add the butter, flour and nutmeg and whisk constantly until smooth; add the cheese, salt and pepper still whisking until combined; stir in the spinach. Cover until ready to serve.
Serving suggestion: Make some white rice; mix some of the cheese sauce into it. Place the chicken breast on top and spoon more sauce over the top with the pine nuts.
This salad is our most refreshing meal of the year.
INSALATA DI POMODORO E OREGANO
These and many more recipes can be found in my cookbook.
To purchase click on "My Store" at the top of this page.
simplysicilian1@yahoo.com
