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Spinach Ricotta Stuffed Chicken Breasts with Lemon White Wine Sauce

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

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













Trans-fat Free, Low Carb, Sugar-Free


20 ounces chicken breast halves, boneless, skinless
about 5 ounces each
salt and black pepper
to taste
1 tablespoon vegetable oil
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
½ cup white wine
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


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.


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

Add review





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

over 12 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.

almost 12 years ago


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

over 11 years ago


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

over 11 years ago

Chef Art

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

about 11 years ago

That's a good idea too :)


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.


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.

about 7 years ago

Awesome, love the addition of Jalãpeno and garlic.


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?


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