Chicken With Ham Spinach Pine Nuts Recipes

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

CHICKEN WITH HAM, SPINACH & PINE NUTS

Steps:

• Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
• Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
• Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
• Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
• Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.

CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS

Steps:

• If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• Heat 2 T of the olive oil in a large skillet over low heat.
• Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
• Whisk in the flour and cook, whisking for about 2 minutes.
• Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• Stir in the nutmeg and season with salt and pepper to taste.
• Set about 1/2 cup of the spinach mixture aside.
• To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• Bring 5-6 quarts water to a boil over high heat.
• Place a large bowl of ice water next to the pot.
• Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• Using tongs, transfer the noodles to the ice water to stop the cooking.
• Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• Pat the pasta dry with paper towels before filling it.
• Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• Starting with a long end, roll up the noodle, then cut it in half crosswise.
• Place the filled noodles seam side down in the prepared dish.
• Repeat with remaining noodles and filling.
• The filled noodles should fit snugly in a single layer.
• Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• Sprinkle the cheese evenly on top.
• Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• If you'd like the top more browned, pass the dish under the broiler for a few minutes.
• Let cool for a few minutes then serve straight from the baking dish.

RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF

Steps:

• Cut 4 long pieces of kitchen twine.
• In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
• Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
• Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
• Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.