Best 6 Chicken Breasts Stuffed With Spinach And Ricotta Recipes

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Unleash your inner chef and embark on a culinary journey with our delectable Chicken Breasts Stuffed with Spinach and Ricotta. This dish combines tender chicken breasts, a luscious spinach and ricotta filling, and a tantalizing sauce, creating a symphony of flavors that will tantalize your taste buds. With easy-to-follow instructions and a detailed recipe, we guide you through each step to ensure a perfect result.

In addition to the classic stuffed chicken breasts, we've included variations to suit every palate. Try the succulent Sun-Dried Tomato and Pesto Stuffed Chicken Breasts for a burst of Mediterranean flavors. For a creamy and indulgent twist, the Spinach and Artichoke Stuffed Chicken Breasts are a must-try. And for a lighter option, the Chicken Breasts Stuffed with Vegetables and Goat Cheese offer a delightful balance of flavors and textures.

No matter which recipe you choose, you'll have a delightful main course that is perfect for special occasions or everyday meals. Impress your family and friends with your culinary skills, and let the delicious aroma of stuffed chicken breasts fill your kitchen.

Let's cook with our recipes!

CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA



Chicken Breasts Stuffed with Spinach and Ricotta image

This is a colorful and delicious way to doctor up simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 6

1 package (10 ounces) frozen chopped spinach, thawed
1/2 cup ricotta cheese
2 cloves garlic, finely minced
Coarse salt and ground pepper
4 bone-in chicken breasts (about 12 ounces each)
Roasted Plum Tomatoes

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.

Nutrition Facts : Calories 464 g, Fat 19 g, Fiber 2 g, Protein 64 g

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA



Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta image

These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

Provided by Kitty KaBoom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
½ (15 ounce) container ricotta cheese
⅔ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
  • Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
  • Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
  • Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE



Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
  • Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
  • Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • Transfer the chicken to a cutting board and let rest for 5 minutes.
  • Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams

SPINACH RICOTTA-STUFFED CHICKEN BREASTS



Spinach Ricotta-Stuffed Chicken Breasts image

This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.

Provided by Ninna

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts (about 2 1/2 pound)
1 tablespoon butter, melted
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg yolk
1/4 teaspoon salt
1 pinch nutmeg
1 pinch pepper

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Stuffing: 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.
  • In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
  • Using sharp knife, bone chicken, leaving skin attached.
  • Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
  • Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
  • Tuck ends of skin and meat underneath.
  • Place on greased rack in foil-lined pan.
  • Brush with butter.
  • Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA



Chicken Breast Stuffed with Spinach and Ricotta image

Not an unusual dish by any means, but a very good application. They are crunchy on the outside and creamy on the inside. Not all that decadent, but not lite fare either! Something that I whipped up for a dinner party that got cancelled due to the snow storm.

Provided by Steve_G

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)

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!

Nutrition Facts : Calories 686.4, Fat 24.6, SaturatedFat 11.5, Cholesterol 129.2, Sodium 5495.9, Carbohydrate 61.1, Fiber 4.5, Sugar 11.8, Protein 54.1

MARIA'S STUFFED CHICKEN BREASTS



Maria's Stuffed Chicken Breasts image

This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!

Provided by Maria Fontana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

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.

Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g

Tips:

  • To ensure your chicken breasts are evenly cooked, flatten them to an even thickness before stuffing and baking.
  • If you don't have a meat mallet, you can use a rolling pin or even a heavy skillet to flatten the chicken breasts.
  • Be careful not to overstuff the chicken breasts, as this can make them difficult to close and may cause them to burst during baking.
  • To prevent the filling from leaking out, use toothpicks or kitchen twine to secure the chicken breasts closed before baking.
  • If you're short on time, you can use frozen spinach instead of fresh spinach. Just be sure to thaw it completely before using.
  • Feel free to get creative with the filling. You can add other ingredients, such as sun-dried tomatoes, artichoke hearts, or mushrooms.
  • Serve the chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Baked chicken breasts stuffed with spinach and ricotta are a delicious and easy-to-make dish that is perfect for a weeknight meal. With a flavorful filling and a moist, tender chicken breast, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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