SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- 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.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- 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.
CHICKEN BREASTS STUFFED WITH SPINACH, RICOTTA AND PROVOLONE CHEESE RECIPE - (4.5/5)
Provided by á-25087
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rinse and dry the chicken breast with paper towelling. Season chicken breasts with salt and pepper. Using a small sharp knife make a slit in each chicken breast in which to insert the stuffing. Be careful not to cut all the way through the breast. Set aside. Combine the spinach, garlic, eggs, ricotta and about 3/4 of the shredded cheese. Mix well. Using about 1/4 of the mixture stuff each breast, secure with toothpicks if needed and place onto a prepared greased baking dish. Spoon sauce over all and sprinkle with remaining cheese. Bake until done, brown and bubbly and the juices run clear, about 30 minutes and the temperature inside the breast is 160 degrees F which continues up to 165F after a 5 minutes rest. If you have larger chicken breasts or depending on your oven bake for 45 to 60 minutes if you are unsure.
FIVE CHEESE STUFFED CHICKEN BREASTS
Wonderful cheesy stuffed chicken breasts topped with a cheese sauce when served. This recipe makes four chicken breasts, but can easily be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Grease an 8 x 8-inch square baking dish.
- With a wooden mallet, flatten each chicken breast carefully.
- In a small bowl, mix the ricotta, Parmesan cheese and egg.
- Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
- Place 2 tsp of the ricotta mixture in the center of each breast.
- In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
- Roll up the breasts tight and close with a toothpick.
- Roll in breadcrumb mixture, and brown in frying pan.
- Remove from the pan, and place in a prepared baking dish.
- Bake for 20 minutes.
- On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
- Before serving the breasts, cover each breast with the cheese sauce.
Nutrition Facts : Calories 673.1, Fat 37.5, SaturatedFat 21.2, Cholesterol 228.7, Sodium 931.5, Carbohydrate 24.6, Fiber 1.3, Sugar 2.8, Protein 57
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA
Not an unusual dish by any means, but a very good application. They are crunchy on the outside and creamy on the inside. Not all that decadent, but not lite fare either! Something that I whipped up for a dinner party that got cancelled due to the snow storm.
Provided by Steve_G
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
- Drain, dry and lay flat between sheets of parchment.
- While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
- Heat your oven to 325 degress F.
- Prepare a sheet pan with a large cooling rack on top.
- Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
- Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
- The oil should be just below the smoke point.
- Have a splatter guard nearby!
- Wisk milk and egg in bowl then pour into a deep plate.
- Place seasoned flour into a second deep plate.
- Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
- Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
- Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
- Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
- Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
- Lay to rest on the prepared cooling rack.
- Repeat with the other 5 breasts.
- Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
- Place back on the cooling rack/sheet pan rig after browning.
- Repeat until complete.
- Place breasts in the pre-heated oven and cook until done.
- About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
- Let them sit uncovered for 5 minutes before cutting/serving.
- THe outside is nice and crisp, the inside is juicy and flavorful!
- You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Nutrition Facts : Calories 686.4, Fat 24.6, SaturatedFat 11.5, Cholesterol 129.2, Sodium 5495.9, Carbohydrate 61.1, Fiber 4.5, Sugar 11.8, Protein 54.1
SPINACH-STUFFED CHICKEN BREASTS
This recipe came from Family Circle I believe. I LOVE IT!!! My husband loves spinach and I can't stand it, but we both love this recipe!
Provided by piranhabriana
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- In medium sized skillet heat 1 tbsp oil over medium high heat.
- Add onion and red pepper; saute 5 minutes.
- Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
- Remove from heat; let cool slightly.
- Stir in cheese.
- For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
- In each breast, cut a pocket horizontally through thicker side.
- Fill each with 3-4 tbsp spinach stuffing.
- With 2 toothpicks, secure pocket closed.
- With fingers, spread rub on both sides of each chicken breast.
- Grill 10-12 minutes per side or till thermometer registers 170.
Nutrition Facts : Calories 223.4, Fat 10, SaturatedFat 2.5, Cholesterol 82.9, Sodium 619, Carbohydrate 3.8, Fiber 1.9, Sugar 1.2, Protein 29.1
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