Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
We are definitely moving a little slow this week. Dave and I have both been out of town recently and I think we are still recovering from those travels. If I wasn’t able to run in the mornings (rather than the afternoons), I’m not sure I would get it done at all! Lucky (sort of) for me, it is too bright to sleep in anymore.
But Sunday was definitely therapeutic – we walked to the library, we made a delicious breakfast like we love to on the weekends — and Dave made a totally amazing dinner. It’s a chicken breast stuffed with zucchini, carrots and ricotta. It’s served on top of a delicious cauliflower puree. And as you can see, it looks amazing! Here is how much work I did on this dish: I cut the carrots and zucchini up, and took photos. That is all. Go Dave!
Here’s what you need to make this totally delicious (and pretty healthy, really!) dinner for two. I’ll share the cauliflower puree recipe later in the week!
Preheat the oven to 400 degrees. Start by cutting the carrots and zucchini into planks – about 4 inches long and 1/8 inch thick. Season with salt and pepper, then sautee in olive oil.
While the vegetables are cooking, place each chicken breast in its own folder of plastic wrap. Make sure there is a layer of plastic above and below the chicken, and that the chicken has a few inches of clear space on all sides. Using a meat tenderizer (a heavy skillet also works, if you don’t have a tenderizer), pound the chicken to flatten it to about 1/4 inch thick.
Remove the plastic wrap, and salt and pepper the upward-facing side of the chicken. Spoon about 1/8 cup of ricotta in a line down the middle of the pounded chicken piece, and then add 6-10 spears of the vegetables on top of the ricotta. Roll the chicken around the veggies and cheese by folding one side in first, then rolling the other side of the chicken over to completely wrap around the vegetables. There will be leftover vegetable planks – serve these on the side.
Liberally salt and pepper the outside of the stuffed chicken, and then cook in a skillet with a tablespoon or so of olive oil over medium heat. Cook the chicken in the skillet until it developes a beauiful golden-orange sear, then finish in the oven until the chicken is cooked through.
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