Serves 4
-2 lbs. chicken breast, about 3 large pieces
-Optional: 2 cups
of milk and juice from ½ lemon to tenderize chicken
-1/2 cup of crushed walnuts
-1/2 cup shredded parmesan
-1/2 cup sundried tomatoes (sitting in oil), roughly chopped
-1/3 cup of fresh basil, roughly chopped or 1 tablespoon of
dried Italian seasoning
-2 cloves of garlic, minced
-3 tablespoons of olive oil
-1/2 teaspoon salt and pepper
-6 pieced of thinly sliced prosciutto
-1 packet of fresh ravioli- I used La Pasta Roasted Tomato,
Fresh Mozarrella and Arugula Ravioli
-1 bag of fresh arugula
-Nice olive oil
Cut the breasts in half lengthwise, creating two thin
pieces. Place the breasts in between plastic wrap and beat with a meat
tenderizer or anything you have near by. This will tenderize the meat.
If you have time and wish to tenderize your chicken more,
place in in a bowl and add the milk and lemon. The acidity from the lemon helps
break down the meat while the milk will make it very juicy. Let it sit for 30
minutes to an 1 hour.
Preheat the oven to 350 degrees F.
Meanwhile, add walnuts, cheese, sundried tomatoes, spices
(or basil) and garlic in a bowl. Add about ½ tablespoon of oil from sundried
tomatoes. Mix.
Rinse chicken and place on a greased or lined baking pan.
Brush with olive oil, salt and pepper. Add about ¼ cup of tomato mixture on
each breast and place a slice of prosciutto on top. Bake for about 15 minutes
or until firm to the touch and no longer pink inside.
Boil water for raviolis. I
used La Pasta Roasted Tomato, Fresh Mozzarella and Arugula raviolis. Cook
according to directions.
Place a handful of arugula on a plate, drizzle olive oil,
salt and pepper on top. Add pasta and chicken. Serve.
