lemon chicken with olives and ricotta cheese
Ingredients:
- 8 no-boil (oven ready) lasagna noodles
- 1 meyer lemon or lemon
- 4 small skinless, boneless chicken breast halves, halved crosswise
- 1 cup garlic-stuffed or pitted green olives
- 1 cup ricotta cheese
- fresh rosemary (optional)
Directions:
- In dutch oven bring 3 inches water to boiling
- Add noodles and 1 teaspoon olive oil
- Cover and cook 6 minutes or until tender; drain
- Lay noodles in single layer on waxed paper, cover and set aside
- Meanwhile, shred peel from lemon and halve lemon
- Juice 1 half, cut remaining into wedges
- Season chicken with salt, pepper, and 1/2 of lemon peel
- In skillet heat 1 tablespoon oil over medium-high heat
- Add chicken and cook 10 minutes or until no pink remains, turning once
- Add olives, heat through, remove from heat
- In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper
- Microcook on 100 percent power (high) for 30 seconds stirring once
- Spoon ricotta mixture into bowls
- Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary
Notes:
Nutrition Facts: