Spinach Ricotta-Stuffed Chicken Breasts - ★Cooking Recipes★

Directions for: Spinach Ricotta-Stuffed Chicken Breasts

Ingredients

Stuffing

1 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 Breasts

6 chicken, breasts

1 Tbsp butter, melted

Directions

Stuffing

1. 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 Breasts

1. 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.

See more: Main, Vegetables, Bake, Dinner, Cheese, Saute, Poultry, Chicken, Italian