Stuffed Chicken Pugliese
- Yield servings
- 4 -- skinless, boneless chicken breasts
- 1 -- 15 ounzes ricotta cheese
- 1 -- egg
- 1/2 -- lb mozzarella cheese
- 3 small tomatoes
- 6 -- ounzes fresh spinach
- 12 slices prosciutto
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 cup parsley flakes
- 1 pound # 9 thin spaghetti
- 1/4 cup minced garlic
- 3/4 cup olive oil
- 12 stalks asparagus
- -- salt & pepper
Mix minced garlic into olive oil, heat 10-15 seconds in microwave if available, divide 1/4 cup for other uses, let sit warm. Mix ricotta cheese, egg, garlic powder, onion powder, oregano, 3 tablespoons parsley flakes, 1/8 teaspoon each salt & pepper, cover, set aside in refrigerator. Grate mozzarella cheese, cover, set aside in refrigerator. Slice tomatoes about 1/4" thick, set aside. Wilt spinach in boiling water, remove after 2-3 minutes drain, run under cold water, then drain again, set aside.
Butterfly chicken breasts, placing between 2 sheets of saran wrap and pound into uniform thickness, trim to remove ragged edges, shaping all four breasts alike.
Lay 2 slices of prosciutto on prep board area, one above the other, place one chicken breast on top of the center of ham, spread 3 tablespoons ricotta cheese (leaving about 1/2"on both ends of chicken clear). Place 2 slices tomatoes over cheese, cover lightly with layer of drained spinach, pull sides of chicken breast together, without squeezing the filling too tightly wrap with underlying prosciutto. Repeat for each breast.
In metal baking pan, place chicken leaving small space between rolls, bake 350 F oven for 20 mininutes. remove from oven , drizzle 1 teaspoon garlic/ olive oil mix over the top of each roll, apply 3 tablespoons mozzarella cheese, most on top with a little to melt down the sides of each roll, sprinkle lightly with parsley flakes. Return to 350 F oven for 10 – 15 minutes.
Prepare spaghetti al dente by following directions on box, drain, pour in remaining garlic / olive oil mixture, add 1/2 cup parsley flakes. mix well let sit.
Trim asparagus, par boil 4-5 minutes, remove. Heat 4-5 tablespoons garlic/ olive oil mix in saute pan, place stalks in pan turning until a bit of color and shimmer shows 3-4 minutes, remove from heat, set aside, let cool. Lay out 4 slices of prosciutto, fold each one long ways in fours, set aside.
Take 3 asparagus stalks, hold in pyramid shape lifting each stalk to a different level. Using the folded prosciutto, begin to loosely wrap around the bottom of stalks, set aside,
Remove chicken from oven let sit until plates are prepared. Arrange 1/4 pound
spaghetti on plate in the shape of a nest, nestle the chicken down into it off center, a set of finished asparagus is placed diagonally across the top of chicken with the prosciutto end draping over the edge of plate. Parsley flakes are sprinkled around the dish.