SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE SAUCE
Steps:
- To make the stuffing: In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside. To make the sauce: Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency. If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce. Whisk in the lemon juice, mustard and season with salt. Set aside. To make the chicken: Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. Secure with toothpicks. You may find it easier to keep the stuffing inside the chicken by tying it with butchers string. Season each breast with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated. Lay the breasts into the pan (lay away from you to prevent splashing). Brown the chicken breasts evenly on all sides. This will take about two minutes per side. Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F. Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F. Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan. To serve: Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies. This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them. Notes: The sauce can be very lemony, you don't need much. Any remaining sauce is great to drizzle over any accompanying vegetables. This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts. You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).
Nutrition Facts :
CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA
This is a colorful and delicious way to doctor up simple chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 464 g, Fat 19 g, Fiber 2 g, Protein 64 g
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
SPINACH RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE
Make and share this Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine recipe from Food.com.
Provided by t_ballet
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,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: Slice chicken along side.
- Divide the stuffing between the breasts, and insert in flap.
- 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 serve immediately.
Nutrition Facts : Calories 715.1, Fat 37.5, SaturatedFat 14.9, Cholesterol 294.6, Sodium 1196.7, Carbohydrate 8, Fiber 0.7, Sugar 2.1, Protein 73.3
LEMONY SPINACH-STUFFED CHICKEN BREASTS
"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
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.
More about "spinach and ricotta stuffed chicken breasts with lemony white wine sauce food"
SPINACH AND RICOTTA STUFFED CHICKEN BREASTS - HOME CHEF
From homechef.com
Total Time 35 minsCalories 460 per serving
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH …
From cdkitchen.com
5/5 (1)Total Time 29 minsServings 4Calories 378 per serving
STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA
From recipeteacher.com
STUFFED CHICKEN BREAST WITH WHITE WINE SAUCE - 40 …
From 40knotswinery.com
CHICKEN STUFFED WITH SPINACH/RICOTTA IN LEMON SAUCE
From bigoven.com
SPINACH RICOTTA-STUFFED CHICKEN BREASTS - CANADIAN LIVING
From canadianliving.com
STUFFED CHICKEN | CHICKEN RECIPES - TESCO REAL FOOD
From realfood.tesco.com
CHICKEN STUFFED WITH RICOTTA CHEESE AND SPINACH
From walkingonsunshinerecipes.com
SPINACH AND RICOTTA CHEESE STUFFED CHICKEN BREAST RECIPES
From yummly.com
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE …
From pinterest.co.uk
RICOTTA AND SPINACH STUFFED CHICKEN BREAST WITH LEMON WHITE …
From sydnimmitchell.blogspot.com
STUFFED CHICKEN SPIRALS WITH WHITE WINE SAUCE - ITALIAN FOOD …
From italianfoodforever.com
SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE …
From pinterest.ca
SPINACH AND RICOTTA STUFFED CHICKEN - JOY FILLED EATS
From joyfilledeats.com
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE …
From pinterest.com
SPOONFUL OF FLAVOR
From spoonfulofflavor.com
10 BEST CHICKEN AND SPINACH IN WHITE WINE SAUCE RECIPES - YUMMLY
From yummly.com
STUFFED CHICKEN BREASTS WITH SPINACH AND RICOTTA RECIPE
From whatscookingamerica.net
CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA - WHOLLY TASTEFUL
From whollytasteful.com
RICOTTA AND SPINACH STUFFED CHICKEN BREAST - COOKING FOR MY SOUL
From cookingformysoul.com
SPINACH RICOTTA STUFFED CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE …
From pinterest.ca
FRESH RICOTTA AND SPINACH STUFFED CHICKEN - SERVED FROM SCRATCH
From servedfromscratch.com
STUFFED CHICKEN WITH SPINACH RICOTTA - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE …
From pinterest.fr
SIMPLE BAKED SPINACH RICOTTA CHICKEN | LEMONS + ZEST
From lemonsandzest.com
SPINACH AND RICOTTA STUFFED CHICKEN WITH WHITE WINE SAUCE
From visitawinery.org
RICOTTA STUFFED CHICKEN BREASTS FOOD- WIKIFOODHUB
From wikifoodhub.com
SPINACH AND RICOTTA STUFFED CHICKEN BREASTS - MANILA SPOON
From manilaspoon.com
RICOTTA AND SPINACH PASTA WITH CHICKEN - EMILY BITES
From emilybites.com
HERBED RICOTTA STUFFED CHICKEN IN WHITE WINE PAN SAUCE.
From halfbakedharvest.com
KETO RICOTTA STUFFED CHICKEN BREAST WITH LEMON SAUCE - SPINACH …
From spinachtiger.com
SPINACH AND RICOTTA STUFFED CHICKEN BREAST - ITALIAN RECIPES BY ...
From giallozafferano.com
CHICKEN STUFFED WITH RICOTTA AND SPINACH - QUEEN OF THE FOOD AGE
From queenofthefoodage.com
SPINACH AND RICOTTA STUFFED "CHICKEN PICCATA" - HOST THE TOAST
From hostthetoast.com
SPINACH RICOTTA CHICKEN BREASTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN BREASTS STUFFED WITH RICOTTA, SPINACH AND SUN DRIED …
From laughingspatula.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love