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Chicken with Ricotta Dumplings
Ingredients
  • 2 10 ounce pkg. cherry tomatoes
  • ¾ cup pitted Nicoise olives
  • ⅓ cup dry red wine
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • Dash ground nutmeg
  • 6 6 to 8 ounce skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • ½ of a 15-oz. carton light ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • ¼ cup all purpose flour
  • 1 tablespoon snipped fresh oregano
  • Dash sea salt
  • Dash ground nutmeg
  • Dash freshly ground black pepper
  • 2 tablespoon grated Parmesan cheese (optional)
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