Mushroom and Ricotta Stuffed Chicken

I have been wanting to try this recipe for so long! I did change it up a little to fit what we had in our pantry. I also baked it instead of cooking it in oil, just to make it healthier. The chicken was very juicy and tender, but next time I may marinate it beforehand or test out some other seasoning on the actual chicken simply because I tend to eat very “spice-y” food (not necessarily hot, just with lots of flavorful spices and herbs). The stuffing was awesome, and wouldn’t change a thing! Try it out and let me know what you think!

*Full recipe at the bottom of this post.

Preheat your oven to 350 degrees.

Cook bacon over medium heat in a large skillet. Crumble and put aside.

Add olive oil, mushrooms and shallot to the pan and cook for about 3 minutes. Be sure to stir often.

Chicken recipe with mushrooms

Add the garlic and cook for 1 minute, continue to stir. Remove from the skillet and let it cool in a bowl.

After about five minutes, add the bacon, ricotta, parmesan, spinach, oregano, salt, and pepper to the mushroom mixture, mixing it all together until well combined.

Mushroom, spinach and ricotta chicken recipe

Now you will need to pound the chicken breasts. There are many ways to do this but one of my favorites is to put the chicken breasts inside a large zip lock bag. Then pound with a mallet.

Butterfly the chicken breasts—cut them open like a book, leaving the back together. Season both sides with salt and pepper.

Chicken recipe

Spoon the ricotta mixture down the center of each breast. Fold the chicken back over as far as it will go—because all that filling will be oozing out 🙂 Feel free to use toothpicks to close if it makes you feel better.

Stuffed Chicken Recipe

Place the chicken on a buttered baking dish and cook for 20 minutes.

After it comes out of the oven, season with garlic powder, salt and pepper.

Stuffed Chicken Recipe

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Mushroom and Ricotta Stuffed Chicken

Serves 3.

Ingredients:

  • 2 slices of bacon
  • 1 tbsp of extra virgin olive oil
  • 8 oz of Baby Bella mushrooms, sliced
  • 1 small shallot, diced
  • 1 tbsp minced garlic
  • 1/2 tbsp dried oregano
  • 3/4 cup of ricotta
  • 2 tbsp Parmesan cheese, shredded
  • ¼ cup fresh spinach, chopped
  • Sea salt and freshly cracked pepper, to taste
  • 3 boneless skinless chicken breasts

Directions:

  1. Preheat your oven to 350 degrees.
  2. Cook bacon over medium heat in a large skillet. Crumble and put aside.
  3. Add olive oil, mushrooms and shallot to the pan and cook for about 3 minutes. Be sure to stir often.
  4. Add the garlic and cook for 1 minute, continue to stir. Remove from the skillet and let it cool in a bowl.
  5. After about five minutes, add the bacon, ricotta, parmesan, spinach, oregano, salt, and pepper to the mushroom mixture, mixing it all together until well combined.
  6. Now you will need to pound the chicken breasts. There are many ways to do this but one of my favorites is to put the chicken breasts inside a large zip lock bag. Then pound with a mallet.
  7. Butterfly the chicken breasts—cut them open like a book, leaving the back together. Season both sides with salt and pepper.
  8. Spoon the ricotta mixture down the center of each breast. Fold the chicken back over as far as it will go—because all that filling will be oozing out. You may want to use toothpicks to close.
  9. Place the chicken on a buttered baking dish and cook for 20 minutes.
  10. After it comes out of the oven, season with garlic powder, salt and pepper.

Drunken Asian Veggie Noodles

This is my very own creation, so I’m pretty proud of it.

I was looking at lots of pasta recipes on Pinterest, but nothing piqued my interest. So I decided to do some experimenting. I took what I had in the fridge and pantry and concocted a DELICIOUS meal. It’s super healthy because it’s packed with vegetables. But it’s also really tasty.

I think this will become a weekly meal in our household! I actually made this for the first time earlier this week. I wrote down everything I did step by step, and I couldn’t wait to get into to. Needless to say, I didn’t take any pictures and didn’t even realize it until it was all gone 😦 So I begged my husband to make it again tonight because I wanted to share it with the world ASAP. He didn’t need too much persuading 😉

So let’s get right into it.

*Full recipe at the bottom of this post.

Preheat your oven to 400 degrees.

Defrost the corn. My bag said to add 2 tablespoons of water and microwave it for 6 minutes.

Place the cherry tomatoes and cut up zucchini on a greased baking pan. Season with salt and pepper. Cook in the oven for 10 minutes. Zucchini and tomatoes

Place a large skillet on medium high heat. Drizzle the regular olive oil in the pan–just enough to coat the pan. Add 1/2 tablespoon of minced garlic and the mushrooms. Mushrooms

After about 5 minutes, or when the mushrooms are starting to brown, add the white wine, salt and pepper. WP_000497

Let it reduce for about 5 more minutes. Lower to medium heat.

Add the corn, zucchini, tomatoes, the other 1/2 tablespoon of garlic and some more salt and pepper. Mix all those good veggies together.

Here is where we kick it up a bit! Add the honey and rum. WP_000501

Mix it up some more and let it cook for about 10 more minutes. Remove the pan from heat.

Bring a pot of water to a boil and add two servings of rice noodles. (If you’ve never had rice noodles, you buy a package of them and they come individually separated inside into a recommended serving.) My package recommends cooking them for 3 minutes. When they are ready, strain and rinse with cool water.

Toss the pasta with the veggie sauce. And add the extra virgin olive oil–this helps the sauce stick to the noodles.

Use tongs or a fork to separate the noodles and get the veggies mixed in well. WP_000504

You are ready to serve it up!

Enjoy! ______________________________________________________________________________________

Drunken Asian Veggie Noodles

Serves 2-3

Ingredients:

  • 1 cup frozen corn
  • 1 zucchini, sliced and quartered
  • 1 pint cherry tomatoes
  • 8 ounces mushrooms, sliced (I prefer Baby Bella)
  • 1/4 cup white wine (I used Pinot Grigio)
  • 1 tablespoon minced garlic, separated in half
  • 1 tablespoon honey
  • 1/4 cup mango rum (feel free to add more if you like)
  • Salt
  • Freshly grated black pepper
  • Olive oil
  • Extra Virgin olive oil

Directions:

  1. Preheat your oven to 400 degrees.
  2. Defrost the corn. My bag said to add 2 tablespoons of water and microwave it for 6 minutes.
  3. Place the cherry tomatoes and cut up zucchini on a greased baking pan. Season with salt and pepper. Cook in the oven for 10 minutes.
  4. Place a large skillet on medium high heat. Drizzle the regular olive oil in the pan–just enough to coat the pan.
  5. Add 1/2 tablespoon of minced garlic and the mushrooms.
  6. After about 5 minutes, or when the mushrooms are starting to brown, add the white wine, salt and pepper.
  7. Let it reduce for about 5 more minutes.
  8. Lower to medium heat.
  9. Add the corn, zucchini, tomatoes, the other 1/2 tablespoon of garlic and some more salt and pepper. Mix all those good veggies together.
  10. Here is where we kick it up a bit! Add the honey and rum.
  11. Mix it up some more and let it cook for about 10 more minutes. Remove the pan from heat.
  12. Bring a pot of water to a boil and add two servings of rice noodles. (If you’ve never had rice noodles, you buy a package of them and they come individually separated inside into a recommended serving.) My package recommends cooking them for 3 minutes.
  13. When they are ready, strain and rinse with cool water.
  14. Toss the pasta with the veggie sauce. And add the extra virgin olive oil–this helps the sauce stick to the noodles.
  15. Use tongs or a fork to separate the noodles and get the veggies mixed in well.