Don't miss another issue…      Subscribe

Spinach Ricotta Stuffed Chicken Breasts with Lemon White Wine Sauce

 
Spinach Ricotta Stuffed Chicken Breasts with Lemon White Wine Sauce
10.9k

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

Chicken
20 ounces chicken breast halves, boneless, skinless
about 5 ounces each
salt and black pepper
to taste
*
1 tablespoon vegetable oil
Stuffing
1 cup spinach
cooked, chopped and drained
½ cup ricotta cheese
½ cup swiss cheese
or fontina or mozzarella as desired
*
4 slices bacon
cooked crisp, well drained, crumbled
salt and black pepper
to taste
*
Sauce
½ cup white wine
dry
*
½ cup chicken broth
½ tablespoon dijon mustard
or more to taste
1 tablespoons lemon juice
fresh, about 1/2 lemon juiced
salt and black pepper
to taste
*
1 teaspoon cornstarch
disolved in water, if needed to thicken the sauce

Directions

To make the stuffing:

In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside.

To make the sauce:

Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency.

If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce.

Whisk in the lemon juice, mustard and season with salt. Set aside.

To make the chicken:

Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick.

Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. Secure with toothpicks.

You may find it easier to keep the stuffing inside the chicken by tying it with butchers string.

Season each breast with salt and pepper.

Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated.

Lay the breasts into the pan (lay away from you to prevent splashing).

Brown the chicken breasts evenly on all sides. This will take about two minutes per side.

Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F.

Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F.

Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan.

To serve:

Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies.

This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them.

Notes:

The sauce can be very lemony, you don't need much. Any remaining sauce is great to drizzle over any accompanying vegetables.

This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts.

You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).

 

* not incl. in nutrient facts

Reviews

+5

over 6 years

Turned out very nice. The tangy sauce worked very well adding a freshness to the stuffed chicken. The bacon in the stuffing brought the spinach-cheese up another level.

Add review

 

 

Comments

mike
guelph on
 almost 7 years ago

this recipe does make a lot of stuffing, i cut back a little on the cheeses and instead of pan frying it i baked it. turned out pretty good. like the sauce on top, the mustard gave it a nice zing. will def. make this again with some changes.cheers

Chadcasa
Westborough, United States
 over 6 years ago

Delicious - made two changes. Added a little Italian cheese blend to stuffing. Mixed 2 tbls of mayo with Dijon coated chicken, pan fried 2 mins per side. Covered, finished in oven 20 mins @ 350. Very moist, lemon sauce is perfect compliment.

Gale
Ontario
 about 6 years ago

How much spinach? Don't see that in the ingredient list.

happyzhangbo
Lindsay, Canada
 about 6 years ago

1 cup of spinach, cooked, chopped and drained. It's in the ingredient list, after "stuffing", the first ingredient. Happy Cooking :)

Chef Art
Irvine, United States
 over 5 years ago

i would probably just use the spinach and the ricotta as the stuffing. Use evoo instead of vegetable.

That's a good idea too :)

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

We tend to use straight olive oil for cooking, I find that EVOO's smoke point is much too low and worry about heating it up too much.

sean
Key Largo, Florida, United States
 over 5 years ago


 over 1 year ago

I made it, loved it! I made some changes as well, added jalapeno and garlic to the sauce. (I got the idea from a chef at trulucks in Southlake Texas.) Also, if you pound your chicken too thin, your not going to be able to fill the chicken easily.

Awesome, love the addition of Jalãpeno and garlic.

sean
GTA, Ontario, Canada
 9 months ago

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 25542% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 419mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 64g
Vitamin A 26% Vitamin C 7%
Calcium 6% Iron 8%
* 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

 

Live Feed