Lemon Chicken With Olives And Ricotta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 no-boil lasagna noodles (oven ready)
• 1 meyer lemons or 1 lemon
• 4 small boneless skinless chicken breast halves (then halved crosswise )
• 1 cup garlic-stuffed olives or 1 cup pitted green olives
• 1 cup ricotta cheese
• fresh rosemary (optional)

Recipe

recipe

• 1 directions:.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 spoon ricotta mixture into bowls. top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. pass lemon wedges.