Spinach Ricotta Rolled Turkey Breasts Food

SPINACH RICOTTA HASSELBACK CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees.
• Using a sharp knife, make slits in the chicken breasts width-wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast.
• Season the chicken with salt and pepper.
• In a bowl mix the spinach and ricotta cheese together.
• Season with nutmeg.
• Stuff the spinach mixture in the slits of the chicken, filling it with the volume you want (I tend to over stuff things)
• Sprinkle the grated Parmesan and Cheddar cheese over the stuffed chicken breasts (optional)
• Place each chicken breast onto a baking tray lined with parchment paper or a greased baking dish.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
• Eat and enjoy

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

SPINACH & RICOTTA SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

STUFFED TURKEY ROLLS

Steps:

• 1. Preheat oven to 375° Heat a splash of olive oil in a skillet and saute your garlic, in the meantime, mix your cheeses in a small bowl, add the drained spinach to the garlic and stir, remove from heat.
• 2. Mix the garlic and spinach together, set aside. Take your turkey breast filets and pound slightly with a meat tenderizer, sprinkle some Mrs. Dash seasoning.
• 3. Spread the cheese and spinach mixture over all four filets. Secure with 3 tooth picks. In two separate bowls, place milk in one and the bread crumbs in the other, add the capful of Mrs. Dash Seasoning to the bread crumbs. Roll one filet in the milk and then in the bread crumbs and place in a baking dish sprayed with cooking spray. Repeat with the remaining 3 filets.
• 4. Bake for 30 to 35 minutes until filets are done and juices run clear. Depending on how hot your stove gets, you may have to degrees the cooking time or temperature.

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
• Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

FRESH RICOTTA AND SPINACH STUFFED CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil in a large sauté pan. Add onion and sauté for a 3-4 minutes and then add garlic and sauté for another minute until garlic is fragrant and onions are translucent.
• Add spinach, turn often and cook until spinach is wilted, approximately 2-3 minutes. Remove from pan and set aside to cool.
• Add ricotta cheese, Parmesan cheese, parsley, salt and pepper to a medium sized bowl. When spinach is cooled, add to bowl and mix well.
• Butterfly chicken by holding one hand on breasts and use a very sharp knife, starting at thickest part of the chicken and slowly slice the chicken through, until about 1/2 inch from the other end, being sure to keep the breast intact.
• Open butterflied chickens and season each side with salt and pepper. Spoon cheese and spinach mixture onto half of the butterflied breast. Gently fold other half of the chicken breast over the cheese mixture and gently press to close.
• Melt butter on low medium in the same saute pan used for spinach.
• Turn heat up to medium high and with tongs holding the chicken breasts together so the stuffing doesn't spill out, gently lift the stuffed chicken and place into hot pan. Sear on one side for 3 minutes, then gently flip with tongs to sear the other side.
• Place pan into the oven and finish cooking the chicken for 35-40 minutes or until the chicken reaches an internal temperature of 165° F.
• While chicken finishes in the oven, in a medium sauce pan over medium low heat, add butter and flour for gravy. Whisk constantly to form a roux. Slowly add the stock, continuously whisking.
• Once all of the stock is added to the gravy, add salt and continue cooking to reduce the gravy to desired thickness.
• When chicken is finished cooking, remove from oven, plate and serve with hot gravy.
• Serve with your favorite mashed potatoes, stuffing, or veggies.

STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA

Steps:

• Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours.
• Preheat oven to 425 degrees F.
• In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach is well drained of any water. Mix to a nice creamy consistency.
• Use a paper plate and fill with breadcrumbs, 2 tablespoons parmesan cheese, pinch of salt and pepper. Set aside. Beat egg in a bowl and set aside.
• Put wax paper on a flat surface and layout chicken cutlets. Spread 2 spoonfuls of ricotta mixture over chicken. One by one, roll them up, dunk in egg mixture, then in breadcrumbs and place seam down in baking dish that has been coated in non-stick cooking spray.
• Bake in oven for 30 minutes.
• (If using sauce and cheese, remove dish after 25 minutes, cover chicken with sauce and cheese and bake an additional 5-7 minutes until cheese is melted.)

RICOTTA STUFFED TURKEY BREAST

Steps:

• Preheat the oven to 375. In a skillet, heat 2 teaspoons of the oil over low heat. Add the garlic and sauté for 1 minute. Add the spinach and cook, stirring occasionally for 4 minutes or until tender. Let cool.
• In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
• Place the turkey between two sheets of waxed paper and pound to ¾ inch thickness. Sprinkle with ¼ teaspoon of the salt.
• Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it then place it seam side down in a small roasting pan.
• Brush with the remaining 2 teaspoons oil and sprinkle with the remaining ½ teaspoon salt and the rosemary.
• Roast for 1 hour or until browned and cooked through.

RICOTTA, MUSHROOM, AND HERB STUFFED CHICKEN BREASTS

Steps:

• Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble. Drain the bacon grease but don't wipe out the skillet. Add 1 tsp of olive oil to the skillet. Add the mushrooms and shallot to the pan and cook, stirring often, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.
• Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.
• Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.
• Heat the skillet that you cooked the mushroom mixture in and add 1 tablespoon of olive oil. Once the pan is hot, add the chicken rolls seam side down, and cook for 5-6 minutes or until golden brown. Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook the chicken through, about 8-9 minutes. Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.

SPINACH AND TURKEY LASAGNA

Steps:

• Preheat oven to 375 F.
• Heat olive oil in a large high-sided skillet and cook onion, stirring occasionally, until softened, 6 to 7 minutes. Add garlic and cook 1 minute. Add turkey and cook, breaking up with a spoon, until no longer pink and cooked through, 4 to 5 minutes. Add marinara, bring to a boil, reduce heat, and simmer 2 to 3 minutes. Remove pan from heat and cool slightly.
• Combine ricotta cheese, spinach, parsley, egg whites, salt, and pepper in a large bowl.
• Coat the bottom of a 14- x 11-inch lasagna pan with 1/2 cup sauce. Arrange three lasagna noodles on the bottom of the pan. Spread 3/4 cup sauce evenly over noodles. Spoon 2/3 cup ricotta-spinach mixture evenly on top of sauce. Repeat layers two more times.
• Cover top with three noodles and remaining 3/4 cup sauce. Sprinkle with mozzarella and Parmesan. Cover loosely with foil and bake for 45 minutes. Remove foil and bake 10 to 15 minutes, until cheese is bubbly. Cut into squares and serve.