After a recent grocery shopping trip, I bought some huge boneless chicken breasts that were unsplit.....the entire chicken breast. I ws thinking of some flavors that I like together and trying to come up with something to do with that huge chicken breast....this is what I created for dinner tonight.
2Lay chicken breast out on a board, cover with plastic wrap. Pound out whole breast to flatten the breast. Once pounded out, turn over and salt and pepper the breast.
3About a half inch from the edge spread a spoonful of ricoatta mixture on one half of the whole breast. Cover ricotta mixture with fresh baby spinach leaves. Roll breast up to the middle. Repeat the same process on the other side of breast and roll up completely.
4Place chicken breast in pan. Let it brown on each side, turning to brown each side. After the last turn of the breast is done, squeeze a whole lemon over the breast.
5Once breast is browned, remove from pan. You made need to add a little more oil or butter. Add flour and stir to brown and get rid of the raw flour taste.
6Add entire container of chicken broth and whisk so flour doesn't lump. Add salt and pepper to taste.
7Use some of the sauce from chicken and add a few serving spoonfuls to hot pasta.
8Slice stuffed chicken breast and serve with linguine.