Spinach And Ricotta-Stuffed Chicken Breasts With Lemony White Wine Sauce

Ingredients:
***Stuffing***
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
***Sauce***
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
***Chicken***
2 boneless, skinless chicken breast halves (8-ounce size)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil


Directions:
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Lemon Garlic Tilapia

Ingredients:

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste


Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Zesty Lemon Spareribs Recipe

Zesty Lemon Spareribs Recipe

6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand

Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.

Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.

Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.

Best BBQ Sauce

Makes 2 cups

1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke

Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.

Simmer uncovered for 10mins, stirring occasionally.