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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach Ricotta-Stuffed Chicken Breasts Recipe

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This recipe for Spinach Ricotta-Stuffed Chicken Breasts is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breasts, bone in, skin on
1 tbsp butter, melted
STUFFING:
1 tbsp butter
1 small onion, finely chopped
1 clove garlic, minced or pressed through garlic press
1 1/2 cups chopped fresh spinach
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or 1/2 tsp dried
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1 egg yolk
1/4 tsp salt
pinch each nutmeg and pepper
Directions:
Directions:
STUFFFING:
1. 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.
2. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
3. Using sharp knife or boning shears, remove bones from chicken, leaving skin attached. Gently loosen skin (by slipping index finger under the skin) from the long side of each breast, leaving skin attached at the curved side. Stuff about 1/4 cup stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath to enclose.
4. Place on greased rack over foil lined baking pan. Brush chicken skin with melted butter. Bake in preheated 375ºF oven, on middle rack, basting occasionally, for about 35 minutes or until golden and chicken is cooked.
Personal Notes:
Personal Notes:
Wonderful company meal! Serves 6.

 

 

 

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