LemonChickenWithOlivesRicotta < GuthrieFamily

---++ Lemon Chicken with Olives and Ricotta
---+++ INGREDIENTS
   * 8 oven-ready lasagna noodles
   * 1 meyer lemon
   * 2 chicken breasts, cut into bite-sized pieces
   * 1 c garlic-stuffed olives
   * 1 c ricotta
---+++ PREPARATION
   1. Bring 3" of water to boil in Dutch oven.
   1. Add noodles and 1 tsp EVOO.  Cover.  Cook 6 minutes. Drain.
   1. Lay noodles on waxed paper, cover, set aside.
   1. Shred peel from lemon.
   1. Halve lemon.  Juice one half and cut the other into 4 wedges.
   1. Season chicken with salt, pepper, and 1/2 of lemon peel.
   1. Heat 1 Tbsp EVOO in skillet over medium-high.  Add chicken.
   1. Cook until no longer pink inside.
   1. Add olives, heat through.
   1. In microwave-save bowl, combine ricotta, lemon juice and 1/2 tsp salt and 1/2 tsp pepper.
   1. Microwave 30 seconds, stirring once.
   1. Spoon ricotta mixture into bowls.
   1. Top with noodles, chicken-olive mixture, and remaining lemon peel.

( adapted from bhg.com )

-- %USERSIG{JMagGuthrie - 2016-02-29}%

This topic: GuthrieFamily > WebHome > Recipes > Chicken > LemonChickenWithOlivesRicotta
Topic revision: r1 - 2016-02-29 - JMagGuthrie