Mar. 2nd, 2013

nverland: (Monthly-March)
[personal profile] nverland
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African Fish Eagle

Basil Pepper Jack Chicken Ravioli

2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli
1 to 2 lbs chicken cutlets
3 tbsp extra virgin olive oil
2 lbs cubed pepper jack cheese
Dash of salt and pepper
1 tbsp garlic
3 tbsp basil pesto sauce
3 to 4 cans evaporated milk
1 stick butter or margarine
1 tbsp flour
Parmesan Cheese

On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli’s are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir. Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes. Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.


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