I’m putting these up before I forget to.
First up!
I’ve done something similar with cream cheese rather than the ricotta, and truth be told, I prefer that take on this, but….dang, this one was just tasty. I skipped the sides outlined in the recipe as I was making potatoes, but this one is pretty simple. As always when handling chicken, be careful about cross contamination and making sure you are properly washing your hands and utensils. The spinach and garlic mixture in the frying pan smells absolutely amazing. I overstuffed things and had to use some toothpicks to keep everything together while doing the quick pan-fry and transition to the oven. It wasn’t pretty but it worked, and tasted great.
On the side…
Memorize this recipe. Write it down, break it out around pumpkin spice-ageddon in the Fall and wow everybody. This…tastes…amazing. I followed it pretty much verbatim with the exception of using sour cream (which I had on hand) in place of the heavy cream. I’ve done that before in a few recipes. Sour cream is quite versatile and it worked really well in this one. These essentially taste a bit like the filling of a pumpkin pie, in mashed potato form. I’m not a big pumpkin pie fan, but these brought with them just enough flavour to give you a hint, while retaining that smooth and creamy mashed potato flavour that goes with any meal.
Bon appetite!
Dad's Turn To Cook 