Italian Chicken with Arugula & Cheese Ravioli

ITALIAN CHICKEN with Arugula & Cheese Ravioli

Thank you Central Market for making our life easier and tastier!

You do not have to go to Central Market to get this. They have them in the freezer section at any HEB's, if your from Texas.  There are many others but this is our favorite. 

  

Italian Chicken

This part is so easy to make, you can just serve this with other sides.

4 Chicken Breast, boneless & skinless, cut into chicken strips

1 8oz bottle Zesty Italian Dressing

1 cup Italian Bread Crumbs

2 one gallon Ziploc bags

4 tablespoons Olive Oil

2 tablespoons Butter

Place the chicken stripes into a gallon Ziploc bag and pour in the zesty Italian dressing.  Marinate in refrigerator for 1 hour.

After an hour remove chicken strips out of marinate and place into another clean bag and pour bread crumbs over them. Preheat a skillet with the olive oil and butter on medium heat. After butter melts add the breaded chicken strips. Brown, turn over after 5 minutes on both sides.  Remove onto a plate with paper towel to drain. (Add to a salad or by itself with any other sides.)

Central Market Arugula & Ravioli

Follow the directions that are on the box to cook. 

Sauce for this dish;

2 tablespoon Olive Oil

1 Tomato, diced

1/4 cup Onion, diced

1/4 cup fresh Basil, cut (if using dried, 1 tablespoon)

2 Garlic cloves, minced

1 1/2 cup Chicken Broth 

1 1/2 cup Parmesan Cheese, grated

1 Egg yoke

1 teaspoon Pepper (no salt is needed)

1 tablespoon Parsley

1/2 teaspoon Red Pepper flakes

1 1/2 teaspoon Italian Seasoning

After chicken is done and removed from skillet, add olive oil to the skillet with all the brown goodness that was left in it from the chicken. Add tomato, and onion to soften for about 5 minutes. Reduce heat to medium low, add basil and garlic cook for 5 minutes.  In a small bowl add chicken broth, egg yoke and 1 cup of the Parmesan cheese and whisk until smooth. Slowly while stirring tomatoes and onion mixer, add the broth and egg and cheese mixer. Turn to low heat, add pepper, red pepper flakes and Italian seasoning. Ravioli is done, drain and add to the skillet and carefully stir the sauce over and around ravioli. Add the chicken back into the skillet and sprinkle the 1/2 cup Parmesan cheese over the dish and the Parsley. 

You can cover the dish and cook for 15 minutes on the stove on simmer.

or I place mine in a 359* oven for 15 minutes uncover.

Pine Nuts are delicious in this dish.

Fresh Spinach added with the chicken at the end and covered with cheese I have done.

I do not add any tomato sauce to this dish only fresh tomatoes.

BREAD PUDDING MUFFINS

 with apples, raisins and oatmeal

I small red apple, peeled and chopped
1/4 cup raisins
1/2 cup quick cook Oatmeal
1/4 cup brown sugar
1 tablespoon sugar
1/4 tsp Salt
1 teaspoon Cinnamon
2 eggs
1 cup Milk
4 slices White Bread, remove crust, cubed
2 tablespoon Butter

Preheat oven *350; spray a 12 count muffin tin: Place apple pieces, raisin, oatmeal, in a mixing bowl.  In a small mixing bowl whisk brown sugar, white sugar, salt, cinnamon and eggs together until smooth.   Stir in milk and bread. Pour bread and egg mix into larger bowl with the apples and raisins.  Stir until everything is blended together.
Scoop out 1/4 cup or, a little more, of batter into each muffin.  Cook 40 minutes.  Melt the butter and while muffins are hot, give the muffins lttle butter bath.