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Ricotta Stuffed Chicken Recipe

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This recipe for Ricotta Stuffed Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
David Vespoli
Added: Saturday, September 16, 2006
Category:
Category:
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
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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