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Main dishes

Lemon Chicken with Olives and Ricotta

Lemon Chicken with Olives and Ricotta recipe
Recipe and Photo by: Better Homes and Gardens
Served on ricotta with noodles and olives, this easy but elegant lemon-chicken dish looks (and tastes) like a dish from an Italian restaurant.
time
prep:
1 min
total:
27 min
servings
total:
4

What You Need

8
 No-boil (oven ready) lasagna noodles
1
 Meyer lemon or lemon
4
small  boneless skinless chicken breasts, halved crosswise
1
cup  garlic-stuffed or pitted green olives
1
cup  ricotta cheese
 Fresh rosemary (optional)

Make It

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.

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