If you follow this blog consistently, you probably already know this about me–heck, you probably know more than you’d like to about my philosophies on food, nutrition, and the value of a dynamic food presentation.
So you also know that my favorite weeknight supper standby features the following: a hearty whole-grain pasta, a rich tomato sauce, a sauteed veggie or two, and a featured protein. Sometimes I get crazy and top with Parmesan. What can I say? I live on the edge.
No, I don’t. And this recipe isn’t exactly daring, but it is good, and it awakened by old standby one Monday evening.
For a very small amount of effort, it’s amazing how much flavor and texture some breadcrumbs, kale, ricotta, and seasoning can do to an otherwise stolid dish.
2 T panko crumbs
1 T parmesan
1 T whole-wheat bread crumbs (or more panko)
2 T ricotta cheese
1/2 t crushed garlic
1-2 cherry tomatoes, diced
Italian seasonings of your choice (I also used onion powder)
a little shredded kale
-Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.
-In a bowl, mix all bread crumbs with the Parmesan and any seasonings you like.
-Spray one side of each chicken breast with the cooking spray. Dip in breadcrumb mix until evenly coated on one side (or both if you’d like more).
-In another bowl, mix ricotta, garlic, tomato bits, seasonings, and kale. Spread cheese mixture on the thicker end of the chicken breast and begin to roll. Secure shut with toothpick or wooden skewer.
-Bake for about 15 minutes; then broil for 2-3 minutes. Remove from oven. Let cool a bit, but serve warm as an entree or over a bed of fresh pasta and veggies.
- Zucchini Lasagna (collegiateculinaire.wordpress.com)