SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
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 AND RICOTTA STUFFED CHICKEN THIGHS RECIPE
Give your chicken thighs a delicious burst of flavour by stuffing them with this simple spinach and ricotta filling. Serve with a creamy tomato sauce and roasted new potatoes for a quick, easy ...
Provided by Holly Boultwood
Categories Dinner
Time 55m
Yield Serves: 2
Number Of Ingredients 5
Steps:
- Preheat your oven to 200°C/400°F/Gas Mark 6. Parboil the new potatoes for 10 mins in a pan of boiling water.
- In a separate pan of boiling water, wilt the spinach over a low heat. Drain throughly and chop into small pieces and mix with the ricotta.
- Lay out the chicken thighs, skin-side down and place a tablespoon of the spinach and ricotta mix in the centre. Fold up the sides and close with 2 skewers at each end - you can fit at least 2 thighs on each skewer.
- Place the thighs in an oiled baking dish and place in the preheated oven for 40-50 mins.
- Place the potatoes in a separate dish and sprinkle the cherry tomatoes over the top - roast in the shelf beneath the chicken thighs for the same amount of time.
- About 10 mins before the chicken is ready, lightly fry the chopped onion in oil until soft and add the passata. Simmer until cooked through, adding a little basil to taste.
- Once the chicken and potatoes are cooked, removed from oven and plate up. Stir the tablespoon of ricotta through the sauce and spoon over the dish.
Nutrition Facts : @context https
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
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.
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
- Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
- Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
- Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
More about "spinach and ricotta stuffed chicken thighs food"
SPINACH AND RICOTTA STUFFED CHICKEN - LORD BYRON'S …
From lordbyronskitchen.com
4.6/5 (15)Total Time 55 minsCategory Main CourseCalories 541 per serving
- In a large bowl, stir together the ricotta, 1/2 cup of the parmesan, spinach, onion powder, garlic powder, and dried red chili flakes until well combined. Set aside.
- Place a large cutting board on your counter top. Place a sheet of parchment paper or plastic wrap on top of the cutting board. Lay one chicken thigh on the board and cover with another sheet of parchment or plastic wrap. Using a meat tenderizer or a rolling pin, firmly pound the chicken flat to 1/4 of an inch thick.
SPINACH AND RICOTTA STUFFED CHICKEN - EASY, KETO - JOY FILLED EATS
From joyfilledeats.com
5/5 (7)Total Time 40 minsCategory Main CoursePublished Jun 3, 2022
SPINACH RICOTTA STUFFED CHICKEN - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (16)Total Time 50 minsCategory Dinner, Main CourseCalories 323 per serving
CHICKEN STUFFED WITH SPINACH, FETA AND RICOTTA - WHOLLY TASTEFUL
From whollytasteful.com
STUFFED CHICKEN | CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SPINACH & RICOTTA STUFFED CHICKEN · FAITHFUL WORKOUTS
From faithfulworkouts.com
SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS
From jocooks.com
FRESH RICOTTA AND SPINACH STUFFED CHICKEN - SERVED FROM SCRATCH
From servedfromscratch.com
SPINACH AND RICOTTA STUFFED CHICKEN BREASTS - HOME CHEF
From homechef.com
20-MINUTE STUFFED CHICKEN BREAST - THE …
From themediterraneandish.com
RICOTTA AND SPINACH STUFFED CHICKEN BREAST
From cookingformysoul.com
STUFFED CHICKEN THIGHS - EASY, CREAMY, DELICIOUS!
From thecookful.com
CHICKEN STUFFED WITH RICOTTA CHEESE AND SPINACH
From walkingonsunshinerecipes.com
SPINACH RICOTTA STUFFED CHICKEN - HARVEST FRESH
From harvest-fresh.ca
SPINACH AND RICOTTA STUFFED CHICKEN . FOR THE FILLING: ️1 TSP …
From tiktok.com
SPINACH RICOTTA-STUFFED CHICKEN BREASTS - FOOD NETWORK CANADA
From foodnetwork.ca
SPINACH AND FETA STUFFED CHICKEN THIGHS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE BAKED SPINACH RICOTTA CHICKEN | LEMONS + ZEST
From lemonsandzest.com
SARAH BETH ON TWITTER: ""EVERYTHING BUT THE KITCHEN SINK" STUFFED ...
From twitter.com
SPINACH AND RICOTTA STUFFED CHICKEN THIGHS | CHANGING HABITS
From changinghabits.com.au
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