Fresh, fast and frugal!

Friday, January 2, 2015

What's Cookin ~ Parmesan Encrusted Chicken Breasts with Ravioli in Pasty Tomato Sauce

Price 'per' serving for two: $4.58

You will need to buy a package of chicken breasts. I bought a package of two large breasts at ALDi for $3.93.  These two breasts were large enough to slice in half in order to get four servings. You will need to buy a package of ravioli any kind you like. I bought a very good Italian brand at my local grocer for $3.99; they are fresh frozen and made with only natural ingredients. Today, I used smoked mozzarella cheese stuffed ravioli. I have on hand, Parmesan cheese, mayonnaise and tomato paste and of course - heavy cream. The added cost using these on hand items is $1.25.

Take from your pantry and or fridge:
Olive oil
Sea Salt
Fresh Butter
Black Pepper
Red Pepper Flakes
Fresh Garlic Cloves
Dried herb seasonings
Fresh and Grated Parmesan cheese

Turn on your oven to F400. Take out a glass baking dish. Drizzle olive oil in the bottom and lay in your chicken breasts. Take the mayonnaise and spread liberally over the breasts. Then grate parmesan cheese over the top of each breast. I also sprinkle parmesan cheese over the fresh grated parmesan and top with dried herb seasonings. Bake in the oven uncovered for 25-30 min. depending on thickness of the breasts used.  
For the ravioli preparation, take out a small stock pot and fill with water. Put this on the stove on a high flame, add a pinch of salt. Once it boils rapidly, add the ravioli... stirring occasionally. While they boil and the chicken breasts sizzle in the oven, start your sauce for the ravioli.

Melt 3 tbs of fresh butter and the same of olive oil in a small skillet on a low flame. Add 1/4 cup of tomato paste and 1/2 cup of heavy cream, a pinch of salt and garlic powder and fresh dried herbs. 

Check on the chicken breasts which should appear to be bubbling and browning on top. If 25 min have passed and the breasts are baked through,turn off the oven and let them rest inside until the ravioli are tender ready to be drained. As soon as they are, remove the chicken breasts and set aside, drain your ravioli and ladle them into a nice white low lipped serving dish. Cover with the sauce and garnish with chopped fresh parsley or dried parsley flakes.

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