Ricotta and Spinach Stuffed Chicken

Ricotta and Spinach Stuffed Chicken

Hello Everybody! Today I am sharing with you this delicious ricotta and spinach stuffed chicken recipe. A different way of eating chicken breasts, the ricotta and spinach stuffing adds so much flavor to each bite! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Ingredients:

  • 3 Chicken Breasts, butterflied and pounded, seasoned with salt and black pepper
  • 1 cup Whole Milk Ricotta
  • 1 cup Italian Blend Shredded Cheese
  • 8 oz. Spinach
  • 2 Garlic Cloves, chopped
  • 1/2 cup White Wine, dry (like Chardonnay)
  • Extra Virgin Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1/2 cup chicken stock , optional

Add a drizzle of olive oil into a pan and sauté the garlic over medium heat for about a minute, until golden. Add in the spinach and cook until wilted. Remove from the pan and set aside to cool down. Once cooled, squeeze the spinach to remove any excess water and oil, using a cheese cloth or paper towel. Chop the spinach and set aside.

Place rack in middle position and preheat the oven to 400°F.

In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper.

Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Fold over the chicken breasts to close them up and hold together using two to three long tooth picks. Set aside.

Heat up a large drizzle of olive oil in an oven safe sauté pan over medium to high heat. Once hot, add in the stuffed chicken breasts. Cook each side for about three minutes, making sure to move around in the pan occasionally to keep from sticking to the bottom. After flipping and cooking the other side for three minutes, slowly pour in the wine and cook for one to two minutes, allowing the alcohol to evaporate.

Transfer the pan with the stuffed chicken into the oven and cook for twenty-five minutes. If after fifteen minutes too much of the liquid has evaporated, you can add in the chicken stock to keep the chicken tender.

After twenty-five minutes, remove the pan from the oven and sprinkle the remaining Italian cheese blend over each stuffed chicken breast. Place the pan back in the oven and cook for another five minutes, until the cheese has melted.

Remove the pan from the oven and serve each chicken breast with a side of pasta, rice or salad. Enjoy! Salute and cin cin!

Ricotta and Spinach Stuffed Chicken

Pasquale Sciarappa
Today I am sharing with you this delicious ricotta and spinach stuffed chicken recipe. A different way of eating chicken breasts, the ricotta and spinach stuffing adds so much flavor to each bite!
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Italian

Ingredients
  

  • 3 Chicken breasts butterflied and pounded, seasoned with salt and black pepper
  • 1 cup Whole Milk Ricotta
  • 1 cup Italian Blend Shredded Cheese
  • 8 oz. Spinach
  • 2 Garlic cloves chopped
  • 1/2 cup White Wine dry (like Chardonnay)
  • Extra Virgin Olive Oil
  • Salt and black pepper to taste
  • 1/2 cup chicken stock optional

Instructions
 

  • Add a drizzle of olive oil into a pan and sauté the garlic over medium heat for about a minute, until golden. Add in the spinach and cook until wilted. Remove from the pan and set aside to cool down. Once cooled, squeeze the spinach to remove any excess water and oil, using a cheese cloth or paper towel. Chop the spinach and set aside.
  • Place rack in middle position and preheat the oven to 400°F. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper.
  • Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Fold over the chicken breasts to close them up and hold together using two to three long tooth picks. Set aside.
  • Heat up a large drizzle of olive oil in an oven safe sauté pan over medium to high heat. Once hot, add in the stuffed chicken breasts. Cook each side for about three minutes, making sure to move around in the pan occasionally to keep from sticking to the bottom. After flipping and cooking the other side for three minutes, slowly pour in the wine and cook for one to two minutes, allowing the alcohol to evaporate.
  • Transfer the pan with the stuffed chicken into the oven and cook for twenty-five minutes. If after fifteen minutes too much of the liquid has evaporated, you can add in the chicken stock to keep the chicken tender.
  • After twenty-five minutes, remove the pan from the oven and sprinkle the remaining Italian cheese blend over each stuffed chicken breast. Place the pan back in the oven and cook for another five minutes, until the cheese has melted.
  • Remove the pan from the oven and serve each chicken breast with a side of pasta, rice or salad. Enjoy! Salute and cin cin!

Video

Keyword chicken, ricotta, spinach
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