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Spinach Ricotta Stuffed Chicken Breasts

Canadian.Recipes's picture
Ingredients
  Chicken breasts 1 1⁄4 Kilogram
  Butter 1 Tablespoon
  Onion 1 Small
  Garlic 1 Clove (5 gm)
  Chopped spinach 1 1⁄2 Cup (24 tbs)
  Chopped parsley 2 Tablespoon
  Chopped basil 1 Tablespoon
  Ricotta cheese 1⁄2 Cup (8 tbs)
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Egg yolk 1
  Salt 1⁄4 Teaspoon
  Nutmeg 1 Pinch
Directions

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.
Remove from heat and let cool completely.
In bowl, combine spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper, mixing well.
Using sharp knife, debone chicken, leaving skin attached.
Gently loosen skin from one long side of each breast, leaving skin attached at curved side.
Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread stuffing evenly.
Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan.
Brush with butter.
Bake in 375 °F (190°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Servings: 
6

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