WHOAH no dessert?!?!?!

Yes, ladies and gentlemen, I decided to cook dinner tonight instead of baking! This evening I made Rosemary Chicken Breasts, Brown Butter and Balsalmic Ravioli, and Spinach Salad!! All this thanks to Rachel Ray!

Chicken:

• 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
• 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
• 2 tablespoons extra-virgin olive oil
• 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
• Salt and coarse black pepper
• 4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Ravioli:

• 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling (I used Bertolli)
• 3 tablespoons butter, cut into small pieces
• 2 tablespoons balsamic vinegar
• 2 handfuls grated Parmigiano-Reggiano
• Salt and pepper
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls 
• Few sprigs fresh basil

Spinach Salad:

• Fresh baby spinach
• Red onion
• 4 hard boiled eggs
• 4 slices bacon of choice (I used turkey bacon, but pancetta works too)
• Mushrooms (optional)
• Spinach salad dressing (homemade or we used Marie's)

Directions:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.


Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.


Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.


When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.



When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

Put spinach in either individual bowls or in a serving dish. After cooking the bacon to make it nice and crispy, crumble on top of spinach. Slice the hard boiled eggs and put a few slices of onion on each salad. Salad dressing on the side.


Dad told me, "This is good! I'd order it again!" thank you dad...

Hope you enjoy! If you decide to make it let me know how it turned out!!!