This chicken had a lot of flavor, and I LOVED the ricotta cheese. I seriously think that is my new favorit ingredient. I would probably add it to pretty much anything if it sounded right. The one thing that could've been added to this recipe would be artichoke hearts. I normally have a few cans in the pantry, just in case, but I somehow missed it this time around. (I did add it to the recipe below, so I don't forget next time).
|Lemon Chicken with Olives & Ricotta Cheese|
Total Time: 30 Minutes
- 8 no-boil lasagna noodles
- 1 teaspoon olive oil
- 1 lemon
- 4 skinless, boneless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup pitted green olives
- 1/2 cup chopped artichoke hearts
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In a large sauce pan, or Dutch oven, bring 3 inches of water to boiling. Add noodles and the 1 teaspoon oil. Cover and cook for 6 minutes, or until tender; drain. Lay noodles in a single layer on waxed paper; set aside.
Meanwhile, shred peel from lemon; set aside. Halve lemon and juice one half. Sprinkle chicken with the lemon peel, salt and pepper.
In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add chicken; cook about 10 minutes, or until no longer pink, turning once halfway through cooking. Add olives and artichoke hearts; heat through. Remove from heat.
In a microwave safe bowl, combine lemon juice, ricotta cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Microwave for 30 seconds, stirring once.
Spoon ricotta mixture into four bowls. Top with the noodles, chicken, artichoke hearts and olives.