Monday June 16
We had a little ricotta that wasn't going anywhere, and some deboned chicken breasts in the fridge. So Holt decided to make ricotta-stuffed chicken breasts the Martha Stewart way.
Some people hate her as a matter of principle, but not us. Holt's sister JoDee gave him MS's Entertaining many years ago and the recipies (whosever they may have been) have held up very well.
We used fresh garden arugula instead of spinach here, and roasted asparagus instead of plum tomatoes between our breasts (ahem). A little of the stuffing to go underneath, between the breasts and the tenderloins, also helps flavor the meat.
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