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Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce recipe

Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Stuffed chicken breasts
  • Spinach stuffed chicken breasts

Chicken breasts are stuffed with creamy ricotta cheese, spinach and garlic, then topped with a rich pasta sauce and liberally sprinkled with mozzarella before being baked.

697 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets
  • salt and pepper to taste
  • 425g ricotta cheese
  • 275g frozen chopped spinach, thawed and drained
  • 1 clove garlic, finely chopped
  • 2 eggs, beaten
  • 225g mozzarella cheese, grated and divided
  • 450g pasta sauce

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with cocktail sticks and place stuffed breasts in a lightly greased 23x33cm or similar sized baking dish. Pour sauce over all and sprinkle with remaining cheese.
  4. Bake at 180 C / Gas 4 for 45 to 60 minutes or until chicken is cooked through and juices run clear.

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Reviews & ratingsAverage global rating:(710)

Reviews in English (532)

Really easy and very tasty...have made it a few times now and is a hit every time!-21 Nov 2011

do you grate the ricotta cheese like the mozzerella cheese?-08 Apr 2015

by kah1708

This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste.-04 Jun 2007


20 ounces chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
salt
to taste
*
black pepper
to taste
*
15 ounces ricotta cheese
about one container
10 ounces spinach
frozen chopped, well thawed and drained
1 clove garlic
minced
2 large eggs
beaten
8 ounces provolone cheese
or mozzarella, divided
16 ounce spaghetti sauce
prepared, your favorite rich and thick variety
4 chicken breasts
halves
*
578 ml/g chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
1 x salt
to taste
*
1 x black pepper
to taste
*
433,5 ml/g ricotta cheese
about one container
289 ml/g spinach
frozen chopped, well thawed and drained
1 clove garlic
minced
2 large eggs
beaten
231,2 ml/g provolone cheese
or mozzarella, divided
462,4 ml/g spaghetti sauce
prepared, your favorite rich and thick variety
4 each chicken breasts
halves
*

Recipe Summary

  • Filling:
  • 1 cup part-skim ricotta cheese
  • ⅓ cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg
  • Chicken:
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • ½ cup dry white wine

To prepare filling, combine first 7 ingredients.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.

Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan keep warm. Strain wine mixture through a sieve over a bowl discard solids. Serve wine mixture over chicken.


Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe.

How to Make Panko-Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

Ingredients:

  • 1 cup of ricotta cheese
  • A small handful of baby spinach, chopped
  • A small handful of grape tomatoes, diced (remove the seeds if possible)
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dash of oregano
  • 2 chicken breasts
  • Italian seasoned panko crumbs
  • 2 tsp olive oil

Preheat the oven to 400 degrees.

Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, and freshly cracked pepper, to taste. Mix until thoroughly combined.

Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).


On to the chicken.

It's not difficult dish but it does take more time than the recipes I usually post. The total time including marinading or brining is 2.5 hours. You can marinate this meat overnight if you like to save time.

Either way, it's a plan ahead sort of deal.

Cooked chicken breast tends to be dry. we all know that. But brining or marinating them helps.

There are some very specific reasons as to why.

  • Salt allows the meat to draw in moisture.
  • Salt denatures proteins, which allows them to unravel (and tenderize your meat)
  • Salt dissolves some of the muscle fibers.

Don't worry, if you are brining, you rinse the breasts with COLD water before continuing with the recipe.

If you are brining the breasts you can use ½ gallon of cold water to ½cup of salt and let the breasts soak for no more than one hour.Rinse with cold water and continue.

If you leave this overnight your breasts will dissolve too much and become spongy. ewww.

  • Marinading involves much less sodium and it's cool to leave them soaking for at least one hour and up to overnight in the fridge.

To make the marinade, I use Knorr Tomato Bullion ( mixed with water of course), olive oil and garlic powder. Seal it up with the breasts in a gallon sized Ziploc for at least an hour, or overnight.

  • Butterfly the breasts and pound flat with a meat mallet if needed to get the meat a consistent thickness.

If your chicken breasts are thin you can slice them ALMOST in half and open like a book to butterfly. If they are thick you may need to make two cuts and open them up.

  • These particular breasts were very thick so I made a second cut to open them all the way up.

Pretty soon, you'll have a little pile of breasts like this. weird.

Whether you are marinading or brining, using gloves will keep you from getting chicken bits under your nails and such.

I use these...but if you have a latex allergy you can check out the gloves that are made with oats. Yes, oats.


Assemble the Chicken

Once you've butterflied your chicken, then it's ready to stuff! Add your stuffing to half of the butterflied chicken and then fold the other half of the chicken over.

This recipe calls for a lot of filling because when I say Fresh Ricotta and Spinach Stuffed Chicken, the emphasis is on stuffed. You need some good sized chicken breasts for this to be able to handle all that stuffed goodness. Once they're stuffed, they get a quick sear in some butter before they're finished in the oven.

Some good tongs will help you with being able to sear these and keep your stuffing inside the chicken. To flip your chicken, use your tongs to pick up the chicken perpendicular to the cut in the chicken so that your tongs are holding your stuffing in.

While the chicken finishes in the oven, then you can whip up your gravy from scratch. It's just as easy as opening one of those gravy packet things, but without all the added junk.


Spinach and Ricotta Stuffed Chicken Breasts | Easy Baked Chicken Breast Recipe

If you are looking for a fancy yet comfort meal to enjoy in the coziness of your home, then look further than this stunning spinach & ricotta stuffed chicken breasts! It is indeed the best baked chicken breast recipe!

While sharing this stunning spinach & ricotta stuffed chicken breasts recipe, I am really feeling on top of the world! Wondering why? Will explain in a while. First, let’s appreciate this this beauty that we have in front of us today, shall we?

These golden baked ricotta stuffed chicken breasts with crispy panko topping is just the perfect recipe if you wanna impress someone with your culinary skill. These gorgeous babies do not only look good but they are immensely tasty and will win your heart instantly.

The combination of spinach & ricotta is classic and give an elegant make over to the apparently boring chicken breasts. If you are not too fond of chicken breasts, I urge you to give these ricotta stuffed chicken breasts a try!

I’m sure you will fall for it thanks to fresh homemade ricotta & spinach stuffing which makes the chicken breasts incredibly juicy and full of absolutely mind-blowing flavors!

Now let me tell you why this recipe of ricotta stuffed chicken breasts brought me immense please in particular. This fancy ricotta stuffed chicken breasts recipe was sitting on my to-do list for way too long and I was not sure if I would be able to pull it off well.

But it was finally time that I brush off my fear and proceed towards success. You may find it weird that being a food blogger how can I be scared of trying a new recipe, but it really happens with me at times. Take bread baking for example.

Even thinking of baking bread at home makes me sweat! I so much want to bake different kinds of breads at home, but could never gather that courage for going ahead with it!

Finally, I have got these gorgeous ricotta stuffed chicken breasts right which turned out really good and successfully eliminated all my anxiety. Recipes like these, when pulled off successfully, make me feel accomplished and of course on top of the world!

Since the time I have set out on my second spell of active blogging, my oven is not getting any rest. Honestly! I was always fond of baked/roasted stuff as it makes it much easier to cook up beautiful meal amidst the hectic schedule of a weekday.

I have many, and I literally mean many, amazingly flavorful baked/roasted recipes lined up for you which will make you a pro in grilling/baking and will take away even the slightest inhibition from your mind if, just in case, you are intimidated with this technique of cooking. Like it did for me with these ricotta stuffed chicken breasts!

Baking the somewhat boring chicken breast makes it surprisingly juicy & moist and I think this is the only way one must enjoy chicken breasts as they taste really bland in recipes like curries or stews.

I usually save chicken breasts for recipes like these baked ricotta stuffed chicken breasts as I don’t like to add those dry breast pieces to curries or any other recipe whatsoever!

I made ricotta cheese fresh at home following some instructions I found in a blog but unfortunately, I could not locate it but I am sure you will get ample recipe if you want to make ricotta at home.

Simplest thing would be to get the best ricotta available in your local supermarket and get these ricotta stuffed chicken breasts on the table to delight yourself and your special someone! Anyone could hardly be able to resist this gorgeousness and I can bet on that!

These ricotta stuffed chicken breasts can be the ideal romantic dinner for you and your special someone when you would want to spend a quiet evening wrapped in the warmth of each other. Enjoy!


Sun-Dried Tomato, Spinach and Cheese Stuffed Chicken

This chicken is stuffed with sun-dried tomato in oil, spinach, and mozzarella cheese. Then, you sear it in a cast iron skillet and bake in the oven for about 20 minutes. It’s super juicy and delicious!

When this Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken recipe from RecipeTin Eats showed up on my Pinterest feed, it totally grabbed my attention because it looked very juicy, and flavorful. It is easy to make and at the same time sophisticated and elegant. Wouldn’t it be awesome to serve at a dinner party with friends?

The best part of this recipe is that you can stuff the chicken breast with pretty much anything you want such as olives, another type of cheese (feta, ricotta), kale, bell peppers, onions, and the list goes on and on. Check out my Spinach and Feta Stuffed Chicken Breasts or Asparagus Stuffed Chicken Breast for some inspiration! So, with all those ingredients, this recipe is seriously satisfying since it’s packed with protein and fibers. On top of that, it’s also gluten-free and low-carb.

I would like to say I used 3 medium chicken breasts. Because of the size of my chicken breasts, I think these Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken breasts feed easily 4 people. But if you cook with smaller chicken breasts, you might want to use 4 chicken breasts.

Then, when the chicken breasts are stuffed, just sear them in a cast iron skillet for about 2 minutes and place the skillet in the oven for 20 minutes or so. And done!

These Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken breasts are great with some rice, pasta, quinoa salad, roasted vegetables, cauliflower mashed “potato” or even on its own.


  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Minced
  • 2 Garlic Cloves, Minced
  • 1 Cup Full Fat Ricotta Cheese
  • 2 Egg Yolks
  • 2 Tablespoons Finely Minced Basil
  • Salt & Pepper
  • 1 1/2 Cups Cooked Chicken Breasts, Shredded
  • 1 Package Manicotti Tubes
  • 1 Recipe Tomato Quick Sauce (Or Favorite Jarred Tomato Sauce)
  • 2 Cups Baby Spinach
  • 1/3 Cup Heavy Cream
  • 1/2 Cup Grated Parmesan Cheese
  1. Heat the oven to 400 degrees F.
  2. Heat the oil in a pan, then gently fry the onion 3-4 minutes until softened.
  3. Add the garlic and cook for another minute or two until fragrant.
  4. Put the onion mixture in a mixing bowl, then add the ricotta cheese, egg yolks and fresh basil leaves.
  5. Mix, season with salt and pepper, and then stir in the chicken.
  6. Put the mixture in a blender and pulse until you achieve a coarse texture.
  7. Cook the manicotti in a large pot of lightly salted water until they just begin to soften but are still very "al dente"
  8. Spoon 1/3 of the tomato sauce on the bottom of a large oven-proof dish.
  9. Spoon the smooth filling into the the pasta tubes using a pastry bag, then arrange them in the dish.
  10. Add the spinach and heavy cream to the remaining tomato sauce in a saucepan, and heat until the spinach wilts into the sauce, then mix well.
  11. Pour this sauce over the pasta tubes, top with the grated parmesan and bake for 30-35 minutes until golden and crisp on top and the pasta is cooked but still has a little bite.

Spinach and Ricotta Stuffed Chicken Piccata

This gorgeous chicken dish looks like it takes a lot of time and work but it doesn't. It is so delicious, you will want seconds!

Ingredients

2 boneless, skinless chicken breast halves, washed and patted dry
2 T. grated Parmesan cheese
⅓ c. flour
salt and pepper, to taste
4 T. olive oil
4 T. butter
½ c. dry white wine
2 lemons
2 T. freshly squeeze lemon juice
¼ c. brined capers, rinsed
¼ c. parsley, chopped
½ c. ricotta cheese
4 oz. goat cheese
1 clove garlic, minced
4 c. fresh spinach leaves

Directions

Cut the chicken breasts horizontally, carefully butterflying them open. Place the butterflied breasts between two pieces of plastic wrap and pound them out to between ½ and ¼ inch thick.

In a large skillet over medium heat, add in a drizzle of olive oil and the minced garlic. Saute the garlic for 2 minutes, and then slowly add the spinach, a bit at a time. Fill the pan with spinach leaves and continue to turn them over in the oil and garlic until they are wilted. Add more spinach to the pan and continue until the 4 cups has all been cooked.

Remove the spinach from the heat and add in the ricotta, goat cheese, and a dash of salt and pepper.
Spread this mixture over one side of the butterflied chicken breast, making sure not to spread too close to the edges.

Fold the chicken over to cover the filling and seal with toothpicks.

In a large, shallow bowl, mix together the flour, Parmesan cheese, salt and pepper. Dredge the chicken breasts in the flour mixture until coated.

Preheat the oven to 350 degrees F. Prepare a baking dish with cooking spray.

Heat the remaining olive oil and half of the butter in the same skillet you made the spinach in, over medium-high heat. When the butter and oil start bubbling, it is hot enough to add your chicken. Brown on each side until golden and then transfer the chicken to the baking dish. Top with a few slices of lemon.

Bake for 10 minutes, or until chicken is cooked through and no longer pink.

While the chicken bakes, prepare your sauce. Add the white wine, lemon juice, and capers to the pan you cooked the chicken in. Using a spatula, scrape up the browned bits and mix them into the wine sauce. Reduce the sauce by half and then add the remaining bit of butter and extra lemon slices. Add the chicken back to the sauce, spooning the sauce over the chicken, and sprinkle generously with parsley.


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