Don't miss another issue…      Subscribe

Natalia's Chicken Breasts stuffed with Spinach, Ricotta and Provolone Cheese

 
13d7b82255e208bf9ce5 550
3.0k

A mixture of ricotta cheese, spinach and provolone cheese stuffed inside chicken breast and topped with a rich tomato sauce. Got this recipe from a friend in Wisconsin where provolone cheese is very popular. If you don't have the provolone feel free to substitute mozzarella for equally outstanding results.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

 

Ingredients

20 ounces chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
salt
to taste
*
black pepper
to taste
*
15 ounces ricotta cheese
about one container
10 ounces spinach
frozen chopped, well thawed and drained
1 clove garlic
minced
2 large eggs
beaten
8 ounces provolone cheese
or mozzarella, divided
16 ounce spaghetti sauce
prepared, your favorite rich and thick variety
4 chicken breasts
halves
*

Directions

Preheat the oven to 350℉ (180℃).

Rinse and dry the chicken breast with paper towelling. Season chicken breasts with salt and pepper.

Using a small sharp knife make a slit in each chicken breast in which to insert the stuffing. Be careful not to cut all the way through the breast. Set aside.

Combine the spinach, garlic, eggs, ricotta and about ¾ of the shredded cheese. Mix well.

Using about ¼ of the mixture stuff each breast, secure with toothpicks if needed and place onto a prepared greased baking dish.

Spoon sauce over all and sprinkle with remaining cheese. Bake until done, brown and bubbly and the juices run clear.

Note:

For me this takes 30 minutes and the temperature inside the breast is 160 degrees F which continues up to 165F after a 5 minutes rest.

If you have larger chicken breasts or depending on your oven bake for 45 to 60 minutes if you are unsure.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Jenny
Ohio
 about 8 years ago

Our whole family gobbled this up as if they'd been starving for weeks! Didn't have the provolone cheese so I used swiss instead and turned out perfectly! Loved it, will make again.

Jenny, glad to see that you whole family enjoyed it :-)

happyzhangbo
Toronto , Ontario, Canada
 over 7 years ago
Donna
Western Ma.
 over 7 years ago

Made this tonight and it was very good! Def make it again. Thanks for sharin! :)

You are welcome, Donna! It's our pleasure to see the recipe is enjoyed :-)

happyzhangbo
Toronto , Ontario, Canada
 over 7 years ago
recipegal
Auburn Hills, United States
 about 4 years ago

Looks yummy!

recipegal
Auburn Hills, United States
 about 4 years ago

Looks yummy!


La Conner, United States
 about 3 years ago

I'm tempted to pound the breasts to about 3/8" thickness and roll the stuffing in it. Also, how about brining the breasts to assure tenderness? Good place to start though. Thanks!

Sounds like some excellent tips. Enjoy :)

happyzhangbo
Toronto , Ontario, Canada
 over 1 year ago

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 66541% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 302mg 101%
Sodium 532mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 146g
Vitamin A 43% Vitamin C 27%
Calcium 44% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed