| Zesty Chicken With Tortellini |
Recipe Type: Entree
- 1 Lemon, 1/2 thinly sliced crosswise, 1/2 squeezed into juice
- 4 Chicken Leg Quarters
- 1 Tablespoon Vegetable Oil
- Salt and Pepper
- 1/2 Cup Birds Eye Frozen Peas, Thawed
- 1/4 Cup Dragone Ricotta Cheese
- 1 Tablespoon Chopped Fresh Tarragon
- 24 Wonton Wrappers
- Preheat the oven to 425°.
- Arrange the lemon slices in a single layer, down the center of a roasting pan.
- Rub the chicken legs with the oil and season with salt and pepper. Place the chicken skin side up on the lemon slices and bake for 35 minutes.
- Transfer to the broiler and cook until the skin is crisp, this will take about 3 minutes.
- Drizzle the chicken with the lemon juice.
- Use a food processor to mix together the peas, ricotta, and 1/2 teaspoon tarragon and 1/4 teaspoon of salt. Place a spoonful of mixture onto the center of each Wonton Wrapper, working with two wrappers at a time. Moisten the edges with water and fold the wrapper in half diagonally to form a triangle, pushing out air pockets and firmly pressing the edges to seal.
- With the long side of the triangle facing you, fold the top point back toward you, then fold the right and left points to meet it. Press all three points firmly together, securing with more water.
- In a large pot of boiling, salted water, cook the tortellini until they float to the top, about 5 minutes.
- Using a slotted spoon transfer the tortellini to four plates. Divide the chicken and roasted lemon slices among the plates and top with the pan juices.
- Sprinkle with the remaining 2 1/2 teaspoons tarragon.
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