Ricotta And Spinach-Stuffed Chicken With Galliano Vanilla Grapes - cooking recipe

Ingredients

6 tbsp olive oil
1 clove garlic, finely chopped
8 oz baby spinach
2 tbsp raisins
1/2 None lemon, juiced
1/2 cup ricotta cheese
2 tbsp grated Parmesan cheese
4 large chicken breasts, with skin on
1 lb baby potatoes, cut into 1/4-inch thick slices
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
1/4 cup thinly sliced fresh mint
None None FOR THE GALLIANO VANILLA GRAPES
1/3 cup honey
1/3 cup Galliano vanilla liqueur
7 oz mixed seedless grapes, halved
1/2 None lemon, juiced

Preparation

Preheat the oven to 400\u00b0F.
Heat 2 tbsp of the oil in a large skillet on medium heat. Cook garlic for 30 seconds or until fragrant. Add spinach and raisins and cook until spinach wilts.
Drain pan contents in a fine sieve. Coarsely chop spinach and transfer with raisins to a bowl. Add lemon juice, ricotta and Parmesan; mix well. Season with salt and black pepper.
Place chicken breasts, skin-side down, on a cutting board. Halfway down the breast, make a 1/2 inch-long incision with a small, sharp knife, stopping just short of the other side. Stretch this cavity out with your finger to make a good space. Place filling into a piping bag and pipe into each breast. (If you don't have a piping bag, use a teaspoon.) Don't overfill; there should be a small gap between filling and outside edge. Secure opening with a couple of toothpicks. Season chicken.
Heat remaining olive oil in large skillet on medium heat. Cook chicken for 2 mins on each side, or until nicely browned. Transfer to a baking pan. Bake for 22-25 mins, until cooked through. Let stand for 6 mins then slice chicken breasts on an angle.
Meanwhile, place potatoes in a saucepan of salted water; bring to a boil. Reduce heat to low; simmer for 12-15 mins, until tender. Drain and transfer to a bowl. Add vinegar, oil and mint and season to taste.
For the Galliano vanilla grapes, place honey in a small saucepan and bring to a boil. Add Galliano and cook until reduced by half. Add grapes and cook on medium heat for 2-3 mins. Add lemon juice. Remove from heat.
To serve, arrange potatoes and grapes on plates. Top with chicken and drizzle with Galliano vanilla sauce.