Lemon Chicken with Olives and Ricotta

By sjamdes

Ingredients

• 8 no boil (oven ready) lasagna noodles
• 1 meyer lemon or lemon
• 4 small skinless, boneless chicken breast halves, halved crosswise
• 1 cup garlic-stuffed or pitted greenb olives
• 1 cup ricotta cheese
• olive oil
• fresh rosemary, optional

Details

Servings 4

Preparation

Step 1

1. In dutch oven bring 3 in. water to boiling. Add noodles and 1 tsp. olive oil. cover cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred lemon peel; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 lemon peel. In skilley heat 1 tbsp. 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 tsp. each salt and pepper. Microcook on 100% power (high) 30 seconds, stirring once.
4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel and fresh rosemary. Pass lemon wedges.