Sorrento Stuffed Chicken Breasts
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 tablespoon vegetable oil
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 3 cups frozen chopped spinach, cooked and well drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried basil
- 1 cup ricotta cheese
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese
- 1 egg
- 1⁄2 teaspoon salt
- pepper
- 2 lbs chicken breasts, boneless with skin on about 6 breasts
Directions
- In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
- In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
- Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
- Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
- Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.
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