As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Chicken breasts are filled with a tasty low-fat broccoli and ricotta filling. Source: Martha Stewart Living, March 1998 6 Serving Ingredients 1/2 cup flat-leaf parsley leaves, loosely packed 2 teaspoons dried thyme Zest of 1 lemon 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 3 large garlic cloves, minced 1/2 pound broccoli rabe 1/4 cup plus 3 tablespoons low-fat ricotta cheese 2 whole boneless, skinless chicken breasts 1/4 cup dry white wine Olive oil spray Directions 1. Preheat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small gratin dish with cooking spray. Heat a skillet over medium; sauté garlic and broccoli rabe until garlic is translucent and broccoli rabe is wilted. Season with salt and pepper. Add to food processor and pulse to combine. Add ricotta; process until combined. Set aside. 2. Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until breast is 1/4 inch thick. Repeat with remaining breasts. Spread 3 to 4 tablespoons of filling evenly over each breast. Lift breasts and secure rolls with wooden skewers or toothpicks. 3. Coat a large ovenproof skillet with heatproof handle with cooking spray and place over medium-high heat. Place chicken breasts in skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Transfer skillet to oven and bake until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet and set aside. Place skillet over medium-high heat; add wine and reduce liquid by half, about 1 minute, scraping pan with a wooden spoon to remove any cooked bits. Pour liquid into a small pitcher. Slice chicken breasts crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.”
27.04.2023 @ 00:03
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Chicken breasts are filled with a tasty low-fat broccoli and ricotta filling. Source: Martha Stewart Living, March 1998 6 Serving Ingredients 1/2 cup flat-leaf parsley leaves, loosely packed 2 teaspoons dried thyme Zest of 1 lemon 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 3 large garlic cloves, minced 1/2 pound broccoli rabe 1/4 cup plus 3 tablespoons low-fat ricotta cheese 2 whole boneless, skinless chicken breasts 1/4 cup dry white wine Olive oil spray Directions 1. Preheat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small gratin dish with cooking spray. Heat a skillet over medium; sauté garlic and broccoli rabe until garlic is translucent and broccoli rabe is wilted. Season with salt and pepper. Add to food processor and pulse to combine. Add ricotta; process until combined. Set aside. 2. Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until breast is 1/4 inch thick. Repeat with remaining breasts. Spread 3 to 4 tablespoons of filling evenly over each breast. Lift breasts and secure rolls with wooden skewers or toothpicks. 3. Coat a large ovenproof skillet with heatproof handle with cooking spray and place over medium-high heat. Place chicken breasts in skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Transfer skillet to oven and bake until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet and set aside. Place skillet over medium-high heat; add wine and reduce liquid by half, about 1 minute, scraping pan with a wooden spoon to remove any cooked bits. Pour liquid into a small pitcher. Slice chicken breasts crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.”