Categories: Meals
Ingredients
- 4 chicken breasts, tenders removed
- Salt and pepper
- 2 tbsp. olive oil
- 1 1/2 cups fresh ricotta
- 1/4 cup parsley, chopped
- 1/4 cup grated Parmigiano-Reggiano, plus more shaved
- 1 large garlic clove, grated or finely chopped
- Olive oil, for drizzling
- 3/4 lb. fresh mozzarella, thinly sliced or coarsely grated
- 4 cups baby spinach
- 2 cups arugula
- 1 small lemon, juiced
Directions
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Heat a large cast-iron skillet over medium-high, and preheat the broiler.
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Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken with salt and pepper. Add 1 tbsp. oil to the cast-iron skillet. Add 2 chicken breasts and cook until golden and cooked through, 2-3 minutes per side; transfer to a foil-lined baking sheet. Repeat with 1 more tbsp. oil and the remaining 2 chicken breasts.
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In a medium bowl, mix the ricotta, parsley, grated Parm, garlic and a drizzle of olive oil; season with salt. Spread the ricotta mixture thinly over the chicken and top with the mozzarella. Broil until browned and bubbly, about 5 minutes.
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In a large bowl, toss the spinach and arugula with the shaved Parm curls, lemon juice and a drizzle of olive oil; season with salt.
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Top pizzettes with a small mound of spinach and arugula salad.