Rosemary Chicken Breasts, Brown Butter And Balsamic Ravioli, Warm Spinach Salad With Pancetta And Sweet Vinaigrette Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons butter, cut into small pieces

2 handfuls grated Parmigiano-Reggiano

3 stems rosemary, leaves stripped and chopped, about 2 tablespoons

2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly

2 teaspoons sugar

1 small shallot, finely chopped

1 package, 12 to 16 ounces, fresh ravioli, any flavor filling

2 tablespoons extra-virgin olive oil

Salt and pepper

1/4 cup chopped flat-leaf parsley, a couple of handfuls

2 tablespoons extra-virgin olive oil, 2 turns of the pan

6 slices pancetta, chopped

2 tablespoons balsamic vinegar

4 cloves garlic, cracked away from skin with a whack against the flat of your knife

2 tablespoons balsamic vinegar, eyeball it

Salt and coarse black pepper

1 bunch, about 10 ounces flat-leaf spinach

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each

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