Spinach Ricotta-Stuffed Chicken Breasts

Made This Recipe? Add Your Photo

Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

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

5 5

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....

5 5

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...

5 5

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.