Lemon Chicken With Olives and Ricotta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is comfort food to me! It looks so nice and tastes deeelish! Your family will love this and your guests will love you for it! Note: I don't know why this recipe states no boil, oven ready lasagna noodles, I bought the required pasta as stated, but I boiled it as that's the only way it would be done! lol I believe it is an error. The only no-boil lasagna I know of is fairly thin which is what you're looking for. You may use any thin pasta, such as very thin noodles. I made it as is and the next time I made it with a wide noodle and it was perfect. Ingredients:
8 no-boil lasagna noodles (oven ready) |
1 meyer lemons or 1 lemon |
4 small boneless skinless chicken breast halves (then halved crosswise ) |
1 cup garlic-stuffed olives or 1 cup pitted green olives |
1 cup ricotta cheese |
fresh rosemary (optional) |
Directions:
1. Directions:.
2. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
3. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel.
4. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
5. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.
6. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges.
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