Chicken Breasts Stuffed With Spinach And Ricotta Recipe

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Gallery Chicken Breasts Stuffed with Spinach and Ricotta Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1 package (10 ounces) frozen chopped spinach, thawed 1/2 cup ricotta cheese 2 cloves garlic, finely minced Coarse salt and ground pepper 4 bone-in chicken breasts (about 12 ounces each) Roasted Plum Tomatoes

Cook’s Notes To stuff chicken, place it on a clean work surface. With your fingers, loosen the skin; place 1/4 of the filling underneath the skin of each breast. With one hand on top of chicken breast and the other keeping opening closed, press filling to edges.

Gallery Chicken Breasts Stuffed with Spinach and Ricotta

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Gallery

Chicken Breasts Stuffed with Spinach and Ricotta

Chicken Breasts Stuffed with Spinach and Ricotta

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 4

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 4

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed 1/2 cup ricotta cheese 2 cloves garlic, finely minced Coarse salt and ground pepper 4 bone-in chicken breasts (about 12 ounces each) Roasted Plum Tomatoes

Directions

Preheat oven to 425 degrees. Drain spinach; transfer to a large bowl.

Add ricotta, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.

Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling. Season chicken breasts with salt and pepper.

Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. If you like, scatter the tomatoes on the same baking sheet around the chicken. Serve immediately.

Cook’s Notes

To stuff chicken, place it on a clean work surface. With your fingers, loosen the skin; place 1/4 of the filling underneath the skin of each breast. With one hand on top of chicken breast and the other keeping opening closed, press filling to edges.

Reviews (11)

 Add Rating & Review     100 Ratings   5 star values:        18    4 star values:        24    3 star values:        28    2 star values:        21    1 star values:        9

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Reviews (11)

Add Rating & Review     100 Ratings   5 star values:        18    4 star values:        24    3 star values:        28    2 star values:        21    1 star values:        9

Add Rating & Review

100 Ratings 5 star values: 18 4 star values: 24 3 star values: 28 2 star values: 21 1 star values: 9

5 star values: 18 4 star values: 24 3 star values: 28 2 star values: 21 1 star values: 9

Martha Stewart Member     Rating: Unrated       06/19/2014   Well, I made this one again, and this time I used 1 cup whole milk ricotta, 4 cloves of garlic, the same 1 package of spinach and salt/pepper amounts, and 4 chicken breasts. I baked for 35 minutes around-about and it turned out perfect. Served again with orzo and the roasted plum tomato recipe. Everyone loved it, and the chicken was very juicy and tender. Will definitely be doing this in the regular rotation from now on!  

Martha Stewart Member     Rating: Unrated       03/01/2012   really good! I stuffed three large chicken breasts with all the filling and drizzled with olive oil before baking. I think since they were bigger, they took longer to cook - 40 minutes. I served it with the roasted plum tomatoes recipe and orzo with olive oil/salt/pepper. delicious! a do-again!  

Martha Stewart Member     Rating: Unrated       11/21/2011   I have made this with bone-in, skin on chicken and boneless skinless chicken and both work nicely. I love the flavors and always have boneless chicken on hand so that is usually how I make it. For the boneless skinless, just cut a slit into the side of the breast and fill with stuffing. I cook it a little bit differently and sear the breast in an oven-proff pan before transfering it to the oven to cook through. It is delicious!  

Martha Stewart Member     Rating: Unrated       03/09/2009   i used crumbled blue cheese instead of ricotta, and it was fantastic  

Martha Stewart Member     Rating: Unrated       02/18/2009   I used boneless skinless chicken breasts and that works just fine, I've made this recipe several times and everyone loves it highly reccommended.  

Martha Stewart Member     Rating: Unrated       04/20/2008   I used 1/4 C ricotta and 1/4 C low fat cream cream cheese. I also used a skinless boneless chicken breast;butterflied it, then filled it with the stuffing and used toothpicks to hold it together. Delicious and on my diet when eaten with a big salad!  

Martha Stewart Member     Rating: Unrated       04/01/2008   Sounds good... I'm going to shop for the ingredients right away!  

Martha Stewart Member     Rating: Unrated       12/11/2007   I even cleaned the seeds from the tomatoes and filled them with the filling also! Very good.

Martha Stewart Member

Rating: Unrated 06/19/2014

Well, I made this one again, and this time I used 1 cup whole milk ricotta, 4 cloves of garlic, the same 1 package of spinach and salt/pepper amounts, and 4 chicken breasts. I baked for 35 minutes around-about and it turned out perfect. Served again with orzo and the roasted plum tomato recipe. Everyone loved it, and the chicken was very juicy and tender. Will definitely be doing this in the regular rotation from now on!

Rating: Unrated

Rating: Unrated 03/01/2012

really good! I stuffed three large chicken breasts with all the filling and drizzled with olive oil before baking. I think since they were bigger, they took longer to cook - 40 minutes. I served it with the roasted plum tomatoes recipe and orzo with olive oil/salt/pepper. delicious! a do-again!

Rating: Unrated 11/21/2011

I have made this with bone-in, skin on chicken and boneless skinless chicken and both work nicely. I love the flavors and always have boneless chicken on hand so that is usually how I make it. For the boneless skinless, just cut a slit into the side of the breast and fill with stuffing. I cook it a little bit differently and sear the breast in an oven-proff pan before transfering it to the oven to cook through. It is delicious!

Rating: Unrated 03/09/2009

i used crumbled blue cheese instead of ricotta, and it was fantastic

Rating: Unrated 02/18/2009

I used boneless skinless chicken breasts and that works just fine, I’ve made this recipe several times and everyone loves it highly reccommended.

Rating: Unrated 04/20/2008

I used 1/4 C ricotta and 1/4 C low fat cream cream cheese. I also used a skinless boneless chicken breast;butterflied it, then filled it with the stuffing and used toothpicks to hold it together. Delicious and on my diet when eaten with a big salad!

Rating: Unrated 04/01/2008

Sounds good… I’m going to shop for the ingredients right away!

Rating: Unrated 12/11/2007

I even cleaned the seeds from the tomatoes and filled them with the filling also! Very good.

All Reviews for Chicken Breasts Stuffed with Spinach and Ricotta

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Breasts Stuffed with Spinach and Ricotta

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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All Reviews for Chicken Breasts Stuffed with Spinach and Ricotta#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (11)

All Reviews for Chicken Breasts Stuffed with Spinach and Ricotta