Puff Out Thy Feathered Chest

Ground chicken was on sale last week.
I’d never used it before,
but being that I’m addicted to all things clearance,
I snapped it up and carried it proudly home.
Once arrived, I sat it before myself and pondered.
What could I possibly do to dress up
this cheap little package of ground meat?
What recipe could possibly resurrect the
strutting manhood of one ground rooster?
Welcome to the henhouse
{and our happy mouths}
this simple, yet elegant comfort meal.
It’s so tasty and delectable you might just crow about it.
CockA-Doodle Doo.
Chicken Cordon Bleu Meatballs
with Tomato & Lemon Butter Pasta
In a large mixing bowl, combine:
1 1/2 lb. ground chicken
1 egg
32 Ritz crackers, crushed
(or 1 c. of your favorite bread crumbs)
1 T. Olive Oil
1/2 c. chopped spinach
salt & pepper to taste
In a smaller mixing bowl, combine:
1 c. grated swiss cheese
1 c. diced ham
1 T. Mayonnaise
1 t. brown mustard
Take a spoonful of the ham and cheese mixture and press into a large spoonful of the chicken mixture. Carefully smooth the chicken mixture until it fully hides the ham and cheese hidden inside. Meatballs will should be quite large.
{We’re talking, tennis ball-ish sized.}
Brown meatballs in 2 T. of olive oil, heated in a skillet.
Transfer to a large over-safe pan and bake an additional 20-25 minutes at 400 degrees.
Using the drippings from the skillet, add:
1/2 c. lemon juice
2 T. butter
2 T. minced garlic
2 fresh tomatoes, diced
1/2 c. chicken broth
(or 1 chicken boullion and 2 T. of water)
Salt & Pepper to taste
Optional: a smattering of fresh basil
Simmer and reduce for 5-7 minutes.
Add 3 cups of your favorite, cooked pasta.
(Garofalo Cappelletti pictured above)
Serve with meatballs atop
Feel Like One
Fine&Fancy Chickadee.
More Yum to Come…