Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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  • Extra-virgin olive oil, for drizzling
  • 4 tablespoons butter, divided
  • 1/2 pound cremini mushrooms, sliced
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3/4 cup fresh ricotta or sheep's milk ricotta
  • 1 box organic frozen spinach, defrosted, squeezed dry, and separated
  • Freshly grated nutmeg
  • 4 slices speck or prosciutto
  • Flour, for dredging
  • 2 cloves garlic, thinly sliced
  • 1/2 cup marsala wine
  • 1 1/2 cups chicken broth
  • A handful fresh flat-leaf parsley, finely chopped
  • Pine Nut Pilaf, for serving, recipe follows
  • 2 tablespoons butter
  • 1/2 cup orzo pasta
  • 1/4 cup pine nuts
  • 1 cup long grain rice
  • 2 cups chicken stock


Step 1

Cut 4 long pieces of kitchen twine.

Step 2

In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.

Step 3

Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.

Step 4

Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.

Step 5

Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

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