Food Recipes

Cookbook Find: Lemon Chicken with Olives and Ricotta

I rarely use cookbooks. Seeing me actually buy a cookbook would be even more rare. Don’t get me wrong, I love a good cookbook, I do own a few, but chances are they were either a gift or passed down from my mom.

lemon-ricotta-chicken

This hasn’t always been the case. In my early teens, my sisters and I had quite the recipe book collection. We would look through them for hours trying to decide which recipe tickled our fancy. Our favourite recipe book? Looneyspoons. I think we cooked our way through that cookbook time and time again… all the way from the chicken soup to brownies!

But you know what? Something happened when I walked through Dollarama last week… I spotted this cookbook… and it was only $2! So you know what I did? I bought it… then I made this recipe and it was delicious!

Moral of the story: always buy a cookbook when it’s on sale for $2.

ricotta-lemon-chicken

This recipe uses basic ingredients that most of us already have in our kitchen. The lemon flavor is actually quite subtle and does not overpower the chicken or the ricotta. If I can make any suggestion, it is to use garlic stuffed olives… so good!

Lemon Chicken With Olives and Ricotta

from Better Homes & Gardens

Ingredients
8 No-boil (oven ready) lasagna noodles
1 Meyer lemon or lemon
4 small skinless, chicken thighs
1 cup garlic-stuffed or pitted green olives
1 cup ricotta cheese
Fresh Rosemary (optional)

Method
1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred peel from lemon; 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. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
3. 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.
4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Do you have a collection of cookbooks? Do you have one that is your “go-to” book, or do you use them all equally? Any “must have” suggestions?

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