I had a thawed chicken breast.
I had fresh ricotta.
I had ham from a Christmas party I'd worked.
So... Chicken breast roulade... Stuffed with fresh ricotta and minced ham!
I minced about 1/3 C ham, and added about 1/3 C fresh ricotta...
(http://www.thisoldchef.com/blog.html/homemade_ricotta_with_fresh_herbs/)
...plus 1t Dijon, salt, pepper...
And stuffed and rolled two pounded pieces of chicken breast. Then I salted, peppered, and floured the rolls, dipped them in egg, dipped them in breadcrumbs, and sautéed them in butter and EVOO until all sides were brown. Then I put them in a 350° oven for about 10 minutes.
I sliced them and plated them on a bed of sautéed potatoes with rosemary, and sauced them by deglazing the pan with white wine, chicken stock and a bit of thyme. At the last moment I added 2T unsalted butter and turned off the heat.
Ridiculously good! Like high-end restaurant food! And easy!!!
