Try this elegant dish at your next dinner party. It's ready in 45 minutes.
4 5-oz boneless, skinless chicken breasts, pounded to 1/4-inch thickness
4 tsp balsamic vinegar, divided
1/4 tsp each coarse sea salt and fresh ground black pepper, divided
2 cloves garlic, thinly sliced
4 Campari tomatoes, cored, thinly sliced and seeds removed
3 oz fresh mozzarella cheese, thinly sliced
16 fresh basil leaves
8 oz whole-wheat fettuccine
2 cloves garlic, minced
2 15-oz jars unsalted artichokes in water, drained, or 2 cups frozen artichokes, thawed
2 cups grape tomatoes, halved
1 tbsp balsamic vinegar
1/3 cup whole buttermilk
1/2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
1/4 tsp coarse sea salt
1/4 cup torn fresh basil leaves
3 tbsp unsalted pine nuts, toasted
Preheat oven to 350°F. Place chicken on a rimmed baking sheet or glass baking dish. Drizzle 2 tsp vinegar over chicken and sprinkle 1/8 tsp each salt and black pepper over top. On each chicken breast, layer 1/2 clove sliced garlic, 1 sliced Campari tomato, 3/4 oz cheese and 4 basil leaves. Roll chicken from top to bottom and secure with a toothpick. Drizzle 2 tsp vinegar over chicken breasts and sprinkle 1⁄8 tsp each salt and black pepper over top. Cover with foil. Bake for 25 to 28 minutes or until juices run clear. Remove toothpicks.
Meanwhile, prepare pasta: Bring a large pot of water to a boil. Cook pasta according to package directions until al dente, adding minced garlic to cooking water. Drain, reserving 1 cup cooking water; set aside.
Return pasta to pot and heat on medium. Add artichokes, grape tomatoes, remaining 1 tbsp vinegar and reserved cooking
water. Cook for 5 minutes, until tomatoes soften. Add buttermilk, 1/2 tsp black pepper, pepper flakes and 1/4 tsp salt. Continue to cook for 3 minutes, stirring often. (TIP: Gently simmer sauce but avoid bringing to a boil.)
Reduce heat to low and stir in 1/4 cup torn basil and pine nuts. Stir to combine. Cover to keep warm and serve with chicken.
Rich ricotta- and chicken-stuffed individual rolls make for a delicious dinner, or an easily transportable lunch. Frozen spinach can be quite watery once thawed, so drain it well and squeeze out any excess water before using. For faster prep, poach and shred the chicken breasts up to 2 days ahead and store in an airtight container until you’re ready to make the rolls.