CHICKEN WITH RAVIOLI, GOAT CHEESE, BLUEBERRIES
Number Of Ingredients 1
Steps:
- ngredients 4 chicken breast cutlets (about 1 lb) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil, divided 1 lemon, for juice 1 bag frozen cheese ravioli (22-24 oz) 4 oz presliced fresh white mushrooms 1/2 cup basil pesto 1/2 cup crumbled goat cheese 1/2 cup walnut pieces 1 cup fresh blueberries Steps Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2-3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon). Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3-5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces. Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve. Catherine B. Dunwoody, Georgia Finalist 2015 Aprons Recipe Contest Vote for this recipe daily through 1/12/16.
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