Spinach Ricotta-Stuffed Chicken Breasts
"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."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 chicken breasts (about 2 1/2 pound)
- 1 tablespoon butter, melted
-
Stuffing
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 1⁄2 cups chopped fresh spinach
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1⁄2 cup ricotta cheese
- 1⁄2 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 egg yolk
- 1⁄4 teaspoon salt
- 1 pinch nutmeg
- 1 pinch pepper
directions
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
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Reviews
-
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.... -
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... -
I always check for a recipe before adding and was happy to see this one already loaded. I snipped this recipe from a magazine and pasted it onto a card about 30 years ago! I needed to replace the yellowing old paper with an online version. Thanks for entering it for me! This was one of the first really successful recipes that we used as a young married couple when entertaining. People were very impressed and we never let them know how easy it is to make. I've made this a dozen times over 30 years, always saving it for guests. When I first started out, I had the butcher debone the breasts. Once I had some decent knives at home, I learned to do it myself. I didn't worry too much about leaving a bit of meat on the bones as I used them when making chicken broth. This is fairly easy and very tasty. We often served it with a pesto pasta on the side. The crispy skin with the delicious stuffing underneath makes for an interesting texture. As can you see from my notes at top, it is a "keeper"! -
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.
-
These were tasty, but deboning the chicken while trying to keep the skin on was quite a feat!
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RECIPE SUBMITTED BY
Ninna
Sydney
Hi I’m Glen and I live in Sydney with my wonderful husband Ross. We have eight beautiful grandchildren, two of them live near us in Sydney, two live in Western Australia, two more live in Queensland and another two in northern NSW.
I can't imagine how I ever managed before I found Zaar - I use it regularly to plan meals and find new and interesting recipes and most important of all to keep track of our family favourites.
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The photos are of our beautiful grandchildren.
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