How to Make Tasty Ricotta Stuffed Chicken Breasts

Ricotta Stuffed Chicken Breasts. Pour sauce over all and sprinkle with remaining cheese. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination.

Divide the ricotta mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Transfer each stuffed breast to a single layer in the prepared baking dish. You can have Ricotta Stuffed Chicken Breasts using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ricotta Stuffed Chicken Breasts

1. It's of Chicken and Filling.
2. You need 6 large of boneless chicken breasts.
3. It's 15 oz of ricotta cheese.
4. Prepare 4 oz of grated mozzarella.
5. Prepare 1 of egg.
6. It's 2 tbsp of parsley.
7. Prepare 2 tsp of garlic powder.
8. Prepare 1/2 tsp of salt.
9. You need 1/4 tsp of pepper.
10. It's of Sauce.
11. Prepare 30 oz of tomato sauce.
12. It's 1/2 cup of red wine.
13. You need 1 tbsp of parsley.
14. Prepare 1 tsp of garlic powder.
15. Prepare 1 tsp of salt.
16. You need 1/2 tsp of pepper.
17. It's 1/2 tsp of oregano.
18. Prepare 1/2 tsp of marjoram.
19. It's 1/4 tsp of sweet basil.

In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper. Using sharp knife, bone chicken, leaving skin attached. Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts, so they open out like a book.

Ricotta Stuffed Chicken Breasts instructions

1. Preheat oven to 350°F..
2. Divide chicken breast into two pieces, horizontally, to create thin "sheets" of meat. Place between pieces of plastic wrap and pound thin, but try to avoid making holes. You can also use a tortilla press to thin the meat. Lightly sprinkle each piece of chicken with salt and pepper..
3. In a small bowl, combine filling ingredients. Spoon equal amounts of filling into the center of each "sheet" of chicken. Roll or wrap the chicken around the filling and place into a large, greased baking dish. Place in oven for about 15 minutes...
4. Combine all of the sauce ingredients in a medium sauce pan. Simmer for about 15 minutes..
5. Remove chicken from the oven and generously spoon the sauce over the top. Optional: sprinkle with mozzarella during the last 15 minutes of baking..
6. Return chicken to oven for about 40 minutes..

In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper. Using sharp knife, bone chicken, leaving skin attached. It immediately became a family favorite! Coming from an Italian background, I felt compelled to make a few changes. I don't know how SB friendly it is with my changes, but I'm sure it isn't too far off base.