Ricotta Spinach Chicken Individual Casseroles

Ricotta Spinach Chicken-6-poppopcooks.com

You can do Ricotta Spinach Chicken in a lot of different variations of this basic recipe like Chicken Florentine or Chicken Cordon Bleu. And, if you butterfly the chicken breasts instead of slicing them all the way thru you could stuff them with the spinach and ricotta and bake them. After doing it all of the above ways and more we always come back to this. Its easy to put together and the individual casseroles make it easy to serve and clean up.

Put a skillet on at medium high with about a tablespoon of olive oil. Set the oven at 400°F/204°C. First you’re gonna split the chicken breasts with a sharp chef’s knife. That red in the background is a plastic, dishwasher safe, cutting board that I use when working with raw chicken.

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Lightly salt, black pepper and garlic powder one side of the chicken. If your feeling a little spicy some red pepper flakes also, but, that’s up to you. Put the chicken in the skillet spicy side down.

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Then go ahead and spice up the other side. Give them about 3 to 5 minutes a side depending on the thickness. They will be ok when they are firm to a poke and/or the juices are running clear. Put the filets into the casserole dishes.

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Add a tablespoon of butter to the pan and as it melts use a wooden spoon to scrape the bits off the bottom of the pan. Don’t remove the bits, they are going to add to the flavor of the spinach. Speaking of which put the spinach into the skillet and turn it over a few times as it wilts a little.

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It’s time to put it together. Here’s where you can do it your own way. You could put a slice of ham, some avocado slices, some roasted red peppers or just about anything that will fit between the chicken and the cheese. Anything edible that is. We like slices of fresh tomatoes. Then the spinach. Then the ricotta cheese. Drizzle it with olive oil. Lightly sprinkle some dried basil and some grated parmesan cheese.

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In the oven they go, until the juices in the bottom of the casserole dishes are bubbling, about 5 minutes. Then serve up your Ricotta Spinach Chicken. Some Spaghetti aglio e olio and some Chianti go real good with this.

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Ricotta cheese on a chicken filet in individual casserole dishes.
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Prep Time 5 minutes
Cook Time 25 minutes
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Prep Time 5 minutes
Cook Time 25 minutes
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Instructions
  1. Put a skillet on at medium high with about a tablespoon of olive oil. Set the oven at 350°F/175°C. First you're gonna trim the fat off the chicken breasts and split them with a sharp chef's knife. That red in the background is a plastic, dishwasher safe, cutting board that I use when working with raw chicken.
  2. Lightly salt, black pepper and garlic powder one side of the chicken. If your feeling a little spicy some red pepper flakes also, but, that's up to you. Put the chicken in the skillet spicy side down.Then go ahead and spice up the other side. Give them about five or six minutes a side depending on the thickness. They will be ok when they are firm to a poke and/or the juices are running clear. Put the filets into the casserole dishes.
  3. Turn the burner down to medium low and add a tablespoon of butter. As the butter melts use a wooden spoon to scrape the bits off the bottom of the pan. Don't remove the bits they are going to add to the flavor of the spinach. Speaking of which put the spinach into the skillet and turn it over a few times as it wilts a little.
  4. It's time to put it together. Here's where you can do it your own way. You could put a slice of ham, some avocado slices, some roasted red peppers or just about anything that will fit between the chicken and the cheese. Anything edible that is. We like slices of fresh tomatoes. Then the spinach. Then the ricotta cheese. Drizzle it with olive oil. Lightly sprinkle some dried basil and some grated parmesan cheese.
  5. In the oven they go, until the juices in the bottom of the casserole dishes are bubbling. Then serve up your Ricotta Spinach Chicken. Some Spaghetti aglio e olio and some Chianti go real good with this.
    Ricotta Spinach Chicken-6-poppopcooks.com
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Chicken Cordon Red White and Bleu

Chicken Cordon Red White and Bleu

We had some roasted red peppers on hand (we almost always do) and some boiled ham slices left over from some grilled cheese sandwiches. We like Chicken Cordon Bleu and that was my plan for the ham. I could be a rapper? nah. Well to make a long story short, am I too late for that, I got this brain f-rt and came up with this patriotic Chicken Cordon Red White and Bleu.

Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a sauce pan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.

Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.

Chicken Cordon Red White and Bleu1 poppopcooks.com

Then the boiled ham.

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Then the cheese. We used fresh mozzarella tonight but any white cheese of your choice will work.

Chicken Cordon Red White and Bleu2 poppopcooks.com

Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.

Chicken Cordon Red White and Bleu5 poppopcooks.com

Put it the oven and when the cheese has melted to your liking, serve it up! 

Chicken Cordon Red White and Bleu4 poppopcooks.com

With some Chianti, Pellegrino and homemade Ciabatta bread for dipping,,,life is good!

 

 

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Chicken Cordon Bleu with roasted red peppers make it "Red White and Bleu"
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a saucepan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.
  2. Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.T hen the boiled ham. Then the fresh mozzarella.
  3. Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.
  4. Put it the oven and when the cheese has melted to your liking, serve it up!
  5. With some Chianti, Pellegrino and homemade Ciabatta bread for dipping,,,life is good!
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Chapala Poblano Chicken

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Chapala Poblano Chicken is what we’re gonna name this. We lived in Mexico for a total of three years in a small town called Chapala which is right on the shore of big, beautiful Lake Chapala and about an hour south of Guadalajara. We were agents at Caldwell Banker Chapala Realty which is just one block from the square in downtown Chapala. We became big fans of Mexican cuisine and even street food.  When in the office at lunch time we would go over to one of the many nearby sources of good food. This was one of our favorites. Gammy and I would each have Poblano Chicken with a side of slaw or cucumber salad and a drink. The bill would come to a hair over forty pesos, which was just under four dollars US at the time. I would give, Nadia, the super nice young waitress fifty pesos and tell her to keep the change. She would giggle like she had hit the lottery. Back home my Italian side kicks in and I’ve embellished it a little. Would you believe it? This is quick, easy and real good.

First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.

Chapala Poblano Chicken1 poppopcooks.com

 

Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won’t need it any more.

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Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.

Chapala Poblano Chicken3 poppopcooks.com

 

Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It’s quick, easy and real good. 

Chapala Poblano Chicken poppopcooks.com

 

 

 

 

 

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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.
  2. Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won't need it any more.
  3. Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.
  4. Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It's quick, easy and real good.
    Chapala Poblano Chicken poppopcooks.com
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Chicken Peperonata

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Peperonata is an old Italian recipe that can be used so many different ways. From simply a side dish or a topping for bruschetta or as a topping for meat like today’s Chicken Peperonata.  It’s easy and it’s good. I’ll bet it winds up in your repertoire of go to recipes.

 

Chicken Peperonata1 poppopcooks.com

Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don’t have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.

 

Chicken Peperonata2 poppopcooks.com

You’re going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don’t want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don’t have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.

 

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Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes.
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Put the chicken and the drippings back in the pan and turn the filets  over to give them  a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.

 

Chicken Peperonata poppopcooks.com

Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don’t forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of  Poppop’s easy homemade bread, hot out of the oven,  is real good too.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don't have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.
  2. You're going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don't want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don't have to be fresh herbs. If all you have is dried that will work. Just use about half as much dried as fresh.
  3. Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes. Put the chicken and the drippings back in the pan and turn the filets over to give them a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.
  4. Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don't forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of Poppop's easy homemade bread, hot out of the oven, is real good too.
    Chicken Peperonata poppopcooks.com
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