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    You are in: Home / Recipes / Spinach Ricotta-Stuffed Chicken Breasts Recipe
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    Spinach Ricotta-Stuffed Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Ninna's Note:

    This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn’t yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April ’04 I mentioned that I often like to serve it with fresh tomato and basil sauce.

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    Units: US | Metric



    1. 1
      Preheat oven to 375ºF (190ºC).
    2. 2
      Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
    3. 3
      Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
    4. 4
      Let cool completely.
    5. 5
      In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
    6. 6
      Using sharp knife, bone chicken, leaving skin attached.
    7. 7
      Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
    8. 8
      Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
    9. 9
      Tuck ends of skin and meat underneath.
    10. 10
      Place on greased rack in foil-lined pan.
    11. 11
      Brush with butter.
    12. 12
      Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

    Ratings & Reviews:

    • on February 16, 2003


      Lost my previous stuffed chicken ricotta recipe which was very similar, but this one used Mozerella--yum! All around just a stellar dish, and for people that need a quick dish that looks elegant & doesn't take much time...look no more. A real fail safe great recipe. I use more garlic....

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    • on March 10, 2003


      Finally finding the long school days abated (bless you, spring break!), I looked for a recipe that would make my husband happy. I looked no further than this. This came together pretty quickly, and cooked in about 40 minutes to absolute perfection. I also added a bit more garlic than called for, and I served it with the Basque Potatoes. Not too bad for a Monday night meal. Thanks, MC...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 29, 2008


      Loved this! Rather than bothering to debone the chicken, I merely stuffed the mixture under the skin, coated the skin with some butter that I had flavoured with garlic and fresh rosemary, marjoram and thyme, and roasted the breasts at 450F for 35 to 40 minutes. The skin was crisp, and the meat moist...great for a weeknight meal or for company.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Spinach Ricotta-Stuffed Chicken Breasts

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.5
    Calories from Fat 208
    Total Fat 23.2 g
    Saturated Fat 9.7 g
    Cholesterol 153.7 mg
    Sodium 325.0 mg
    Total Carbohydrate 2.7 g
    Dietary Fiber 0.4 g
    Sugars 0.7 g
    Protein 36.1 g

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