Natalia's Chicken Breasts stuffed with Spinach, Ricotta and Provolone Cheese
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.
chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
about one container
frozen chopped, well thawed and drained
or mozzarella, divided
prepared, your favorite rich and thick variety
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.
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.