Ricotta & Spinach Stuffed Chicken Breasts
A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.
Yield
16 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| 20 | ounces |
spinach
frozen, thawed and drained |
|
| 2 | pounds |
ricotta cheese
|
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 578 | ml/g |
spinach
frozen, thawed and drained |
|
| 907.2 | g |
ricotta cheese
|
|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
parsley leaves
fresh, corsely chopped |
|
| 3E+1 | ml |
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
Sauté 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 ⅓ 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℉ (180℃) (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.
