Directions for: Spinach Ricotta-Stuffed Chicken Breasts
Ingredients
Stuffing1 Tbsp butter
1 small onion, finely, chopped
1 small clove garlic, minced
1 cup chopped fresh spinach
2 Tbsp chopped fresh parsley
tsp dried basil
1 Tbsp chopped fresh basil
cup ricotta cheese
cup shredded mozzarella cheese
2 Tbsp grated parmesan cheese
1 egg, yolk
tsp salt
1 pinch nutmeg
1 pinch pepper
The Chicken Breasts6 chicken, breasts
1 Tbsp butter, melted
Directions
Stuffing1. Preheat oven to 375F (190C).
2. In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for3 to 5 minutes or until softened.
3. Add spinach, parsley and basil; cook, stirring, for about2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
4. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
The Chicken Breasts1. Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
2. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
3. 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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