Stuffed Chicken Breasts

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

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60 minutes Prep: 25 minutes Cook: 35 minutes

179 calories per serving view nutrition facts

Ingredients

2	each	onions	finely chopped
2	tablespoons	butter
20	ounces	spinach	frozen, thawed and drained
2	pounds	ricotta cheese
2	large	eggs	slightly beaten
1/2	cup	parsley leaves	fresh, corsely chopped
2	tablespoons	herbs	fresh (oregano, summer savory, chervil, etc.)
1	x	salt
1	x	black pepper	freshly ground
1	x	nutmeg	to taste
16	each	chicken breasts	halves, split, with the skin on

Directions

Saute the onions in butter until soft. Combine with the other ingredients (except chicken) and mix well. Season highly. Place each breast skin side up on a board. Trim away excess fat. Loosen skin from 1 side of breast and stuff approximately 1/3 cup of the filling under the skin. Tuck the skin and meat under breast, forming an even, round, dome shape.

Put the stuffed breasts in a buttered Pyrex or metal baking dish. Fifteen minutes before baking, preheat over to 350 F (175 C). Bake breasts until golden brown, about 30 to 35 minutes. Don't overcook or chicken will be dry. Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platters and decorate with fresh herbs.

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