Sunday, June 7, 2020

Chicken Saltimbocca and Zucchine Ripiene con Ricotta

Tonight I made a recipe that has not been made in a while. Damn this was good! Chicken Saltimbocca. I forgot to get the sage leaves and this is the first year I do not have a sage plant on the deck. Not to worry it was delicious without it. The meat was cooked perfectly! Score!

Chicken Saltimbocca

1 whole egg (or 2 egg whites)
1 Parchment paper
fresh sage leaves
4 skinless chicken cutlets
4 slices prosciutto
1/2cup dry unseasoned breadcrumbs
1 lemon, quartered (optional)

Heat oven to 375°. Lightly beat the egg in a bowl. Line a large baking sheet with parchment paper. Press 4 sage leaves onto each cutlet; top each with 1 slice prosciutto. Carefully dip each prepared cutlet into egg; coat with breadcrumbs. Place on the baking sheet. Bake until chicken is cooked through, about 12 minutes. Garnish with lemon wedges, if desired.

For a side dish, along with a salad, I found the recipe for Zucchine Ripiene con Ricotta on my Pinterest page. I had all the ingredients so I had to make it. Not bad... the seasoning needed to be punched up a bit. Next time add crushed red pepper at least!

Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)

2 medium zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
1/2 cups homemade or store-bought ricotta
1/4 cup grated pecorino
1⁄4 cup fresh bread crumbs
1 tbsp. finely chopped flat-leaf parsley leaves
1/2 tsp. chopped fresh oregano
1 egg yolk, beaten
Kosher salt and freshly ground black pepper, to taste

Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1⁄4" rim around the edges. Heat olive oil in a skillet over medium heat. Add onions; cook, stirring occasionally, until translucent, about 6 minutes. Remove from the heat and set aside.
In a medium bowl, stir together the ricotta, the pecorino, the bread crumbs, the parsley, oregano, and egg yolks. Fold in the onion mixture and season with salt and pepper. Set the filling aside.
Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with olive oil and season lightly with salt. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini. Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil. Bake 400˚ for 25 to 30 minutes

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