Lemon and chicken create a perfect combination of flavor. Lemon is a great addition frankly to most dishes. Everyone needs recipes for chicken and this one is fast and delicious.
Ingredients:
8 (no boil-oven ready) lasagna noodles
1 tbl + 1 tsp olive oil
1 lemon
4 boneless chicken breasts cut half
1 cup pitted green olives
1 cup ricotta cheese
1/2 tsp salt
1/2 tsp pepper
Fresh rosemary for garnish.
In a large stock pot, bring 3 inches of water to a boil and add noddles and 1 tsp olive oil. Cover and cook 6 minutes or until tender, drain. Lay noodles on a single layer of wax paper, cover and set aside.
Zest the lemon and set zest aside. Cut the lemon in half and cut one of the halves into wedges and juice the other half. Sprinkle the chicken with half the lemon zest and season with salt and pepper.
In a large saute pan heat 1 tbl olive oil, and add chicken to the pan. Cook about 10 minutes, turning once until the chicken is no longer pink. Add olives and heat through.
In a bowl combine lemon juice, ricotta cheese, 1/2 tsp salt and 1/2 tsp pepper. Place bowl in a microwave and heat for 30 seconds. Spoon ricotta mixture into four bowls, top with noodles, then chicken and olives. Garnish with remaining lemon zest, wedges and rosemary and serve.
ANOTHER GREAT CHICKEN DISH!
ENJOY!
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