Tag Archives: italian

Tasty Tuesday – Panko Crusted Ricotta Stuffed Chicken

Wow, I sure do eat an incredible amount of chicken.  I don’t (actually can’t) eat beef these days, pork is all good (but tends to require extensive care to insure it isn’t dry), and I like seafood (but not everyone in my house is a fan).  Which leaves me with chicken as my go to option…  That being said, I really do enjoy it; however, I’m always on the look out for different was to mix things up a bit.  I love Pinterest for just this reason!  I found this interesting recipe for Panko Crusted Ricotta Stuffed Chicken Breasts while I was searching for something more diverse thank another sauce or marinade for chicken breast.

Tomatoes are a definite no go in our house, so I had to revise the recipe slightly, but it wasn’t a very big change, more of a simple omission.  I got everything I needed together: 1 cup of low fat ricotta cheese (I used regular), a handful of chopped baby spinach, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh basil, 1 teaspoon of minced garlic, Sea salt and freshly cracked pepper, 2 chicken breasts, Italian seasoned panko crumbs, 2 tsp olive oil.

Stuffed Chicken Ingredients

Once I had everything together, I preheated the oven to 400 degrees and got my heavy oven safe skillet out.  Then it was time to put together the stuffing.  I combined the ricotta, spinach, Parmesan cheese, basil, garlic, salt and pepper in a glass bowl and set it aside.

ricotta chopped spinach grated cheese fresh basilminced garlic salt pepper Spinach & Ricotta Stuffing

When that was all set, I moved on to prepping the chicken.  I rinsed each piece, trimmed it and then butterflied the breasts.  That means I cut a slice through the middle of each one longways without going all the way through.  It makes a pocket of sorts, which I then filled with the stuffing.

Butterflied Chicken Boobs Stuffed Chicken Breast

Next it was time to apply the crust.  I filled a bowl with the panko crumbs and rolled each stuffed breast to cover all of the chicken.

Panko Crusting

Once they were coated nicely, I brought the chicken over to the stove and heated the olive oil in the skillet I took out earlier.  When the olive oil was warm, I placed the chicken in the pan and let it cook for 3 minutes or so.  Then I turned it over and put the entire skillet in the preheated oven for 20 minutes.

heat the olive oilSear the 1st side turn them over and bake

I loved this recipe, and will definitely be making it again!  Who wants to join me for dinner?

Panko Crusted Ricotta & Spinach Stuffed Chicken


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Tasty Tuesday – Peach Crositini

This week’s kitchen experiment comes from a recipe I found on Pinterest.  I’m starting to look for my holiday recipes, so I’m going to be experimenting with some appetizers for the next few weeks.  One of our standby party appetizers is Bruschetta Crostini, which is Bruschetta (tomatoes mixed with onion and Italian spices) on top of toasted baguette rounds.  It’s very popular and totally great for an appetizer, but I don’t like tomatoes.  So, I’m trying to find something to serve instead, but that works the same way.  I found this interesting recipe for Peach & Blue Cheese topped Crostini, and decided to try it out.

They came out really great, but I probably won’t be able to serve them at the holidays, but it seems like a good place to start.  I think I might try and change it up with some apples instead of peaches.

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The recipe was pretty straight forward.  I started with a mini baguette, a large ripe peach, olive oil, crumbled blue cheese, and honey.

First I cut up the baguette.  I cut it into small slices on the diagonal.  Then I spread it out on a jelly roll pan and drizzled the top with olive oil.  Then I put it into a 350 degree oven for 7 minutes.

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While it was baking, I cut up the peach.

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When I took the bread out of the oven, the recipe said to rub fresh garlic on each piece, but I decided to skip that step and started assembling the bites.

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Then Blue Cheese crumbles

Then Blue Cheese crumbles

Once everything was assembled I put it back into the oven and cooked it for another  minutes, so the cheese would get all melty.  When I took them out I transferred them to a serving tray and drizzled the tops with honey to finish them off.

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They were ridiculously yummy and there were no leftovers, so I will add these to the Summer party rotation when peaches are more in season.

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Tasty Tuesday – Shrimp & Lobster Gremolata

So, as you all know, I am still without a kitchen while waiting to close on our new house, which means I have had to embrace alternative cooking methods…  So this time around, I was looking for a recipe I could try out on the barbeque, but I wanted to try something different – no just another chicken recipe.  I found a link for Grilled Shrimp and Lobster Gremolata on Pinterest.


I love gremolata.  It’s an Italian sauce made from flat leaf parsley, garlic, lemon zest, lemon juice, and olive oil.  The recipe called for tomatoes, but I really don’t like them, so I just didn’t add any to mine.

The recipe was very straight forward.  First I chopped up the parsley, then I added the minced garlic, then the lemon juice and zest.  Once everything was in a bowl, I mixed in some olive oil to give it a nice consistency.

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I then let that sit and started prepping the shrimp and lobster tails.  I cleaned and deviened the shrimp and defrosted the lobster tail.

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Then I made the tin foil pot to use on the grill…

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Once I had the bottom wide enough and the sides sturdy enough, I added the shrimp, lemon wedges, lobster tails and gremolata.

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Then it was off to the barbeque for about 7 minutes.  I added a single pat of butter to the packet and let it cook for another 5 minutes.  While boiling up some Angel Hair pasta.

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I mixed the shrimp, gremolata and pasta together and added the lobster tail to the plate when I served dinner.  It was ridiculously good, and pretty easy to make!  I can’t wait to try it again!

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