Calzone Stuffed Chicken Breast
2 boneless skinless chicken breasts
1/2 cup ricotta (I use Sorrento or Polly-O), part skim
1/2+ tsp Kosher salt
2T freshly grated parmesan (I use Locatelli)
1T fresh basil, chopped or chiffonade
14 Fresh Mozzarella Pearls (I use Bel Gioso- found in the deli cheese section)
Italian bread crumbs (I use Progresso)
Mix together basil, ricotta, salt, and parmesan. Cut chicken in half and pound out with a meat tenderizer. Season with kosher salt on each side. Spread cheese mixture on each piece of chicken. Layer pepperonis and mozzarella pearls on top. Wrap the sides of the chicken and close with a toothpick (this part gets messy!). Sprinkle with Italian style bread crumbs.
Suggestions: Add red pepper flakes for an extra kick (I don't do spicy at all!)- either mix in with cheese or sprinkle on top before closing the chicken.
Fire Roasted Linguine
1 clove garlic, minced
1 can fire roasted diced tomatoes (I used Hunt's)
1/4 cup pasta water
pinch of baking soda
bigger pinch of sugar ;)
kosher salt to taste
handful of mozzarella pearls
freshly grated parmesan (I use Locatelli)
Saute garlic in butter and EVOO for 3 minutes. Add tomatoes. Bring to a low boil. Add baking soda and stir. Add sugar and salt to taste. In a separate pot, cook 1/2 lb. linguine (or angel hair or spaghetti- the brand I bought actually looks like spaghetti) in heavily salted water to al dente. Remove 1/4 cup of water before draining and add to sauce. Right before serving, toss in mozzarella and stir.