Chicken Breast Stuffed with Spinach and Ricotta

Recipe by Steve_G
READY IN: 1hr 45mins




  • Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
  • Drain, dry and lay flat between sheets of parchment.
  • While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
  • Heat your oven to 325 degress F.
  • Prepare a sheet pan with a large cooling rack on top.
  • Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
  • Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
  • The oil should be just below the smoke point.
  • Have a splatter guard nearby!
  • Wisk milk and egg in bowl then pour into a deep plate.
  • Place seasoned flour into a second deep plate.
  • Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
  • Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
  • Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
  • Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
  • Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
  • Lay to rest on the prepared cooling rack.
  • Repeat with the other 5 breasts.
  • Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
  • Place back on the cooling rack/sheet pan rig after browning.
  • Repeat until complete.
  • Place breasts in the pre-heated oven and cook until done.
  • About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
  • Let them sit uncovered for 5 minutes before cutting/serving.
  • THe outside is nice and crisp, the inside is juicy and flavorful!
  • You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!