Ricotta Stuffed Chicken Recipe
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This recipe for Ricotta Stuffed Chicken, by David Vespoli, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: David Vespoli Added: Saturday, September 16, 2006
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Ingredients: |
Ingredients: 4 Chicken Breasts 1 (16 oz) container of Ricotta Cheese 1 c. Spinach, chopped 2 c. Italian bread crumbs 3/4 c. Parmesan cheese, grated olive oil 1-2 c. of your favorite spaghetti sauce (we use 'David's Homemade Spaghetti Sauce') 12 toothpicks
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Directions: |
Directions:Unfold/cut each chicken breast so it lays flat and then pound each chicken breast out until they are about a 1/4 inch thick . Combine bread crumbs and Parmesan cheese in a bowl, mix well. Coat each chicken breast with bread crumb mixture and place the chicken breasts on a plate separated by plastic wrap. In a separate bowl, combine Ricotta cheese and chopped spinach.
Now, fold each chicken breast in half and fill with the Ricotta/spinach mixture. Use three toothpicks to hold each breast closed (should look like a taco).
In a frying pan, pour enough olive oil to cover the bottom of the pan. Fry the chicken breasts on each side until done. Serve the chicken breasts with your favorite spaghetti sauce poured over the top. Em em good! |
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