Rosemary Balsamic Chicken and Ravioli

I made this for a few people and they wanted my recipe. So here it is:

Chicken:

1 chicken breast per person

2 tablespoons of balsamic vinegar (enough to coat chicken- may need to add more)

2 tablespoons extra-virgin olive oil (enough to coat chicken- may need to add more)

2 stems rosemary, strip leaves up and chop

Salt and Black pepper to taste

2 garlic gloves (can use pre minced garlic check package for conversion)

Ravioli:

1 package of ravioli (I like pesto flavored- ad more if need for people)

3 tablespoons of butter cut into small pieces

2-3 tablespoons of balsamic vinegar (add more to taste)

2 plentiful handfuls of Parmigianino Reggiano cheese (or bagged Italian blend cheese)

Marinate chicken with the chicken ingredients in the refrigerator for at least 20 minutes to 8 hours.

Start ravioli- follow the ravioli package directions. Make sure to salt the water some. Drain when finished

Heat a medium non-stick pan over medium-high heat. Cook chicken for 10-12 minutes until juices run clear, turning occasionally. Make sure to add some of the marinated as you start cooking. (You can also grill the chicken)

When chicken is cooked midway start to prepare butter for ravioli. To a non-heated skillet, add butter and turn on moderate heat. Let the butter brown.

Once butter is browned add cooked ravioli to butter and mix together. Add balsamic vinegar and cook another minute or two. The vinegar will become thick. (You may need to add more vinegar and butter if it all get sucked up). Add cheese, salt and pepper.

You can either serve chicken whole with ravioli on the side or cut up the chicken and mix with ravioli. You can also add cooked asparagus or other veggie to mix.

Pin It