Blackened Chicken Ravioli
Wild Harvest
Wild Harvest
Recipe - Stillwater Wine & Spirits
Blackened Chicken Ravioli
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Ingredients
 2 chicken breasts
4 tablespoons Wild Harvest organic canola oil
2 garlic cloves, minced
1 bunch Swiss chard, chopped
 1 tablespoon lemon juice
 2 tablespoons Wild Harvest organic Parsley, chopped
1-16 ounce package cheese ravioli, prepared per package directions
 1/4 cup Parmesan cheese
 2 tablespoons Wild Harvest organic paprika
 1 teaspoon Wild Harvest organic cayenne
 1 teaspoon Wild Harvest organic dried thyme
 1 teaspoon Wild Harvest organic dried oregano
 2 teaspoons Wild Harvest organic garlic powder
 1 tablespoon Wild Harvest organic onion powder
 2 teaspoons salt
 1 teaspoon black pepper
Directions
- Combine blackening spices in a small bowl. Season chicken breasts with an even coat of blackening seasoning.
- Place a nonstick skillet over medium high heat and add 2 tablespoons of canola oil. Once oil is hot and shimmering, add chicken.
- Cook chicken until golden brown, almost black on both sides; about 5-6 minutes per side and internal temperature reads 165° on a meat thermometer.
- Remove chicken from pan and allow to rest. Return pan to medium heat.
- Add remaining 2 tablespoons of canola oil and minced garlic. Cook garlic until aromatic, 1- 2 minutes.
- Add Swiss chard and lemon juice, cover and cook for 3-4 minutes until wilted.
- Remove Swiss chard from the pan and serve with blackened chicken breasts and ravioli.
- Garnish with chopped parsley and Parmesan cheese.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Directions
- Combine blackening spices in a small bowl. Season chicken breasts with an even coat of blackening seasoning.
- Place a nonstick skillet over medium high heat and add 2 tablespoons of canola oil. Once oil is hot and shimmering, add chicken.
- Cook chicken until golden brown, almost black on both sides; about 5-6 minutes per side and internal temperature reads 165° on a meat thermometer.
- Remove chicken from pan and allow to rest. Return pan to medium heat.
- Add remaining 2 tablespoons of canola oil and minced garlic. Cook garlic until aromatic, 1- 2 minutes.
- Add Swiss chard and lemon juice, cover and cook for 3-4 minutes until wilted.
- Remove Swiss chard from the pan and serve with blackened chicken breasts and ravioli.
- Garnish with chopped parsley and Parmesan cheese.