Ricotta And Spinach-Stuffed Chicken With Galliano Vanilla Grapes

• 6 tbsp olive oil
• 1 clove garlic, finely chopped
• 8 oz baby spinach
• 2 tbsp raisins
• 1/2 None lemon, juiced
• 1/2 cup ricotta cheese
• 2 tbsp grated Parmesan cheese
• 4 large chicken breasts, with skin on
• 1 lb baby potatoes, cut into 1/4-inch thick slices
• 1/4 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1/4 cup thinly sliced fresh mint
• None None FOR THE GALLIANO VANILLA GRAPES
• 1/3 cup honey
• 1/3 cup Galliano vanilla liqueur
• 7 oz mixed seedless grapes, halved
• 1/2 None lemon, juiced

1. Preheat the oven to 400u0b0F.
2. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook garlic for 30 seconds or until fragrant. Add spinach and raisins and cook until spinach wilts.
3. Drain pan contents in a fine sieve. Coarsely chop spinach and transfer with raisins to a bowl. Add lemon juice, ricotta and Parmesan; mix well. Season with salt and black pepper.
4. Place chicken breasts, skin-side down, on a cutting board. Halfway down the breast, make a 1/2 inch-long incision with a small, sharp knife, stopping just short of the other side. Stretch this cavity out with your finger to make a good space. Place filling into a piping bag and pipe into each breast. (If you don't have a piping bag, use a teaspoon.) Don't overfill; there should be a small gap between filling and outside edge. Secure opening with a couple of toothpicks. Season chicken.
5. Heat remaining olive oil in large skillet on medium heat. Cook chicken for 2 mins on each side, or until nicely browned. Transfer to a baking pan. Bake for 22-25 mins, until cooked through. Let stand for 6 mins then slice chicken breasts on an angle.
6. Meanwhile, place potatoes in a saucepan of salted water; bring to a boil. Reduce heat to low; simmer for 12-15 mins, until tender. Drain and transfer to a bowl. Add vinegar, oil and mint and season to taste.
7. For the Galliano vanilla grapes, place honey in a small saucepan and bring to a boil. Add Galliano and cook until reduced by half. Add grapes and cook on medium heat for 2-3 mins. Add lemon juice. Remove from heat.
8. To serve, arrange potatoes and grapes on plates. Top with chicken and drizzle with Galliano vanilla sauce.

olive oil, clove garlic, baby spinach, raisins, lemon, ricotta cheese, parmesan cheese, chicken breasts, baby potatoes, red wine vinegar, extravirgin olive oil, mint, honey, galliano vanilla, grapes, lemon

Taken from recipes-plus.com/api/v2.0/recipes/37820 (may not work)