Then for dessert we made cannoli’s. What a great way to end a meal!!
Stuffed Chicken Breast
4-6 boneless chicken breasts
1 bag of baby spinach
2 oz Roasted Red Peppers
4 oz Cheddar Cheese or Goat Cheese
flour, egg and bread crumbs for breading
Olive oil to saute’
Start by sauteing the spinach in a little olive oil and then placing the finished product in a colander to drain off the remaining water from the spinach. Set aside and allow to cool.
Take a boneless chicken breast and place them between two pieces of cling wrap and using a meat hammer, pound the breast to about double its size. Repeat this process for the remaining breasts.
separate breasts with wax paper, wrap and set in refrigerator.
Mix roasted peppers and cheese with spinach. Season with granulated garlic, granulated onion, black pepper and salt. Mix well.
place each breast shining side down and place about 1/4 cup of spinach stuffing in the center of the breast. form a ball by tucking the sides in. Place seam side down and finish remaining breasts.
Place stuffed breasts in refrigerator and allow to chill, this will help to set up the stuffed breast and make it easier to work with.
set up breading station, flour (don’t forget to add some salt and pepper to the flour); 1 eggs lightly beaten with a splash of milk or water to slightly thin it out; seasoned bread crumbs.
Remove breasts from the refrigerator and dust in flour and reform the ball letting the flour help you to reinforce its shape, take the remaining breasts and repeat the process.
Dip the breasts one at a time into the egg mixture and then directly into the bread crumbs. Use this final process to keep the shape of the breast . Place seam side down in the pan. Repeat this process with remaining breasts.
Heat a saute pan and add enough olive oil to cover the bottom of the pan, place the breasts seam side down in the heated pan. Lower the heat slightly and continue to let the first side cook for a minute or two until golden brown, turn over gently and let the other side saute until golden. Remove breasts form pan and place on cookie sheet or baking pan. At this time you may either place breasts in the refrigerator until dinner or you may place them directly into the oven. When finished this product use a 350 degree preheated oven for about 20 minutes; 15 minutes if you have a convection oven, or until it has reached an internal temperature of at least 165 degrees.
Serve this breast with either a light cheese sauce or a Dijon mustard sauce.
12 large Cannoli shells
2 cups ricotta cheese
1 cup superfine sugar
zest of one lemon
1/2 cup mini chocolate chips
1 tbsp vanilla or liquor
you can find Cannoli shells in most supermarkets this time of year, Ferrara brand is a dependable product.
For the filling you want to use a very dry ricotta cheese, if a dry cheese is not available, let the ricotta sit for a few hours in a colander or sieve to remove some of the liquid.
To keep your cannoli filling from thinning out you need to use super fine or bar sugar as your sweetener, 10x sugar will begin to break down the ricotta and make the filling runny. If superfine sugar is not available you may place regular sugar into a food processor and pulse till it is fine but not a powder. You may flavor your filling with pure vanilla or any flavoured liquor, such as amaretto. You may also add a good cocoa to make a chocolate filling.