Ricotta and mushroom Stuffed Chicken Breast served with an
Apple Tuscan Antipasto Salad in a red wine balsamic vinaigrette and Sautéed Asparagus

(For a little taste of Italy… Also meat. *Tiger Roar* RAWR!)
**Medium Difficulty**Optional Alcoholic Ingredient**
Serves two

For Chicken and Asparagus:
2 large Chicken Breasts
1 ½ tsp dried Basil
1 ½ tsp Garlic, minced
8 oz White Button Mushrooms, chopped ( 1 pack at the store)
1 tsp Red Wine
6 Tbsp Ricotta Cheese (or more if you like to stuff your chicken full)
3 Tbsp Sun Dried Tomatoes
Salt & Cracked Peppercorn to taste
16 sprigs of Asparagus or enough for 2 people, hard ends removed

For Apple Tuscan Antipasto Salad:
Romaine Lettuce enough for 2 people
1 large Green Apple, thinly sliced
2 Tbsp Sun Dried Tomatos
2 Tbsp Red Olives, minced (From a jar)
2 Tbsp Grated Parmesan Cheese

For Red Wine Balsamic Vinaigrette:
¼ cup Balsamic Vinegar
¼ cup Red Wine
¼ cup Extra Virgin Olive Oil
Pinch of Sugar to taste
Salt & cracked Peppercorn to taste

1) Prepare Salad first. Mixing all ingredients for Salad in a large bowl and set aside in fridge. Then for Vinaigrette, heat a medium sized sauce pan on medium heat and add in a few sprinkles of Cracked Peppercorn. When you see the peppercorns begin to smoke slightly add in Red Wine and Balsamic Vinegar, and cook to marry flavors.
2) Red Wine mixture should bubble slightly. When it does remove from heat let cool, then add Olive Oil and salt, pepper, and a small pinch of sugar to desired taste. Set aside.
3) In the same hot pan used for Vinaigrette, add in chopped Mushrooms, Dried Tomatoes, 1 tsp dried Basil, and 1 tsp of minced Garlic and sautéed mixture so Mushrooms reduce and release moisture. Then remove from pan into a heat safe bowl and add Ricotta to Bowl and Mix. Set aside.
4) Sauté Asparagus in same pan on medium heat to al dente. Use 1 Tbsp of Red Wine to deglaze pan and help steam vegetables. Set aside.
5) On a cutting board take Chicken Breasts and slice the sides of each fillet to form pockets; being careful not to cut all the way through. Fill each fillet with Ricotta/ Mushroom mixture. Press remaining ½ tsp Garlic and ½ tsp Basil onto the fillets to flavor the outside.
6) Using the same pan for the vinaigrette, Sautéing the Mushrooms, and Asparagus, add enough oil to sauté the Stuffed Chicken on medium heat. Cook Chicken fully and to golden brown. When ready place onto plate with Asparagus and Tuscan Antipasto salad.
7) Enjoy! Happy Eating!

Extra Info: As you can tell, I use the same pan repeatedly for almost everything without washing the pan. That is because I use the left over flavors from the previous preparations to infuse into the next step; bridging the flavors between the dishes to make one cohesive pallet while still maintaining the complex layers of flavor.

I mention salt and pepper to taste a few times because when it comes to Chicken some people prefer more salt. Use any amount of salt and pepper you wish to your liking. Ricotta has a good salt content depending on the brand you buy, so taste the cheese you bought first to judge how much salt you will need for the recipe. Ricotta can sometimes be sweet on the pallet so sugar in the vinaigrette may not be needed so tasting the cheese first is a good idea.

I recommend tasting every component you use separately when you cook if you are unsure of the intensity of a new item. Yes. Even new Olive Oils and Spices you’ve never bought before. A Chef will know every ingredient inside and out before he or she puts it in his or her dish. The best foods are made with love, and what better way to love your food than to know everything about it. I firmly believe meals taste better with a love for food and for those you cook for. Happy Eating!