Fresh Ricotta And Spinach Stuffed Chicken Food

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SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE



Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
  • Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
  • Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • Transfer the chicken to a cutting board and let rest for 5 minutes.
  • Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams

SPINACH RICOTTA-STUFFED CHICKEN BREASTS



Spinach Ricotta-Stuffed Chicken Breasts image

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

6 chicken breasts (about 2 1/2 pound)
1 tablespoon butter, melted
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg yolk
1/4 teaspoon salt
1 pinch nutmeg
1 pinch pepper

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.

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