Chicken Breast Stuffed With Spinach And Ricotta Recipes

CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA

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.

SPINACH, RICOTTA & CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
• Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
• Put the vegetables on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
• Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

MARIA'S STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

SPINACH AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees and grease 9×13 baking dish with some oil.
• In a small mixing bowl, combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder and 1/2 tsp. of salt, mix well and set aside.
• Place a chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast. Cut an opening about 4 inches wide to create a pocket without cutting all the way through.
• Pour the prepared rub all over the chicken and using your clean hands generously rub on all sides and inside of the pocket. Refrigerate and let marinate until ready to use.
• While the chicken is marinating, prepare the cheese filling.
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, then mix until well combined.
• Remove the chicken breast from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.
• Place the stuffed breast into the prepared dish and bake for 25 minutes until chicken is nicely golden brown, flipping halfway through to ensure even browning. Alternatively, you can cook it on the stovetop.
• Remove the toothpicks and serve warm. Enjoy!

STUFFED CHICKEN BREAST WITH SPINACH AND RICOTTA

Steps:

• Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours.
• Preheat oven to 425 degrees F.
• In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach is well drained of any water. Mix to a nice creamy consistency.
• Use a paper plate and fill with breadcrumbs, 2 tablespoons parmesan cheese, pinch of salt and pepper. Set aside. Beat egg in a bowl and set aside.
• Put wax paper on a flat surface and layout chicken cutlets. Spread 2 spoonfuls of ricotta mixture over chicken. One by one, roll them up, dunk in egg mixture, then in breadcrumbs and place seam down in baking dish that has been coated in non-stick cooking spray.
• Bake in oven for 30 minutes.
• (If using sauce and cheese, remove dish after 25 minutes, cover chicken with sauce and cheese and bake an additional 5-7 minutes until cheese is melted.)

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA

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!

RICOTTA AND SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.