The Originators of Quick & Easy Cooking!
Stuffed Chicken Breasts
(15 Votes)
Share This Recipe
- SERVES
- 12
- COOK TIME
- 55 Min
Stuffed Chicken Breasts will make you a holiday hero or a weeknight winner. Either way you will be praised, 'cause this one's a cinch.
What You'll Need
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 (10-ounce) package frozen spinach, thawed and well drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- salt to taste
- black pepper to taste
- 6 whole chicken breasts, split and boned (leave skin on)
What to Do
-
Preheat oven to 375 degrees F. In a large skillet, heat vegetable oil until moderately hot; add onion and garlic, cooking just until tender.
-
Stir in spinach, parsley and basil; heat thoroughly. Remove skillet from heat and let cool to room temperature.
-
In a large bowl, mix together ricotta and Parmesan cheeses, egg, salt and pepper; add spinach mixture and blend.
-
Place chicken breasts, skin-side up, on a cutting board. Gently loosen skin from one end of each breast, creating a pocket in each. Stuff each pocket with spinach-cheese mixture and gently press on surface of skin to spread mixture evenly under skin. Tuck ends of skin and meat under chicken breasts.
-
Place stuffed chicken breasts in a greased baking dish(es) and bake 35 to 45 minutes or until chicken is done and skin is golden brown. Serve immediately.
Notes
It's easy to use Stuffed Chicken Breasts as a cold party hors d'oeuvre. Simply cover and refrigerate the cooked breasts until needed; then just before serving, slice into serving-sized pieces.
Share This Recipe
Thanks for your comment. Don't forget to share!
grannytina1 2729616
Aug 24, 2018
Chicken breast with bone and skin on is actually more tender and has much more flavor boneless skinless breasts tastes like cardboard your recipe will not be near as good .. not to mention DR OZ had mentioned on his show more than once plus other health professionals that chicken recipes made with whole chicken (skin and bones) has more nutrients and much healthier do not buy all that buzz about BONELESS chicken breasts I do not have high cholesterol and eat real butter real whole chicken and other so called fat laden foods it is not the fat it is the sugar preservatives and chemicals that hurts us
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
catlady6866 2887274
Mar 23, 2015
This chicken was very tasty, but I only gave it 4 stars-because I used boneless skinless chicken breasts. I cut a good sized pocket into each breast and stuffed it. Since there was no skin on the chicken breast - I brushed the chicken with lite margarine and sprinkled it lightly with paprika, finely chopped parsley, and sage. It was very delicious, and was somewhat lower in fat than if I left the skin on. My family and I loved this, and I'll surely be making this again.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
psibley29 6052704
Oct 28, 2014
Why leave the skin on? It may add a bit of flavor but the skin adds more calories and fat. I ask the person in the meat section to slit the chicken for me. Saves on severe cuts and gouging. Been there, done that!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
clairee
Jun 14, 2016
it keeps the chicken moist to leave the skin on. You can always take it off after its cooked
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Lebers2 3448366
Jul 17, 2014
This was very helpful since I was told not to eat the skin by my Dr.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
dshapiro2130 0557699
Apr 28, 2013
Hi, vk31mk, You are right, Judy is rude. I mean come on guys, we are here for comments from other people which I love to here. If someone does not know how to do, you just explain and not be rude. I love this website for all the good recipe's.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
wmstither 9784860
Apr 12, 2013
Does the chicken breast.need skin to stuff the ingredients?
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
vk31mk 8935178
Apr 12, 2013
Remove the skin and the bones. Pound the breasts thin, spread on the filling, roll up and secure with toothpicks. You can lay the skin on top to keep the breasts moist and remove for serving.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
donnafisher48gmailcom
Apr 12, 2013
The recipe is a little bland. I substituted a 1/4 cup of Feta Cheese and used 3/4 cup Ricotta. Much better!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
ktbruner50 6706994
May 03, 2012
How does this serve 12 if you are only stuffing 6 chicken breasts?
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
fjohnston2002 9296701
Apr 28, 2012
How do you break down a recipe for only 2 or 3 people?
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
JudyTrudy
Apr 29, 2012
simple division....do you know anything about math?
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
ktbruner50 6706994
May 03, 2012
...divide each ingredient by 2 or 3... Example --- if you are fixing for 2...then, 1 Tablespoon would = 1/2 T. When splitting an egg? I just use 1 egg (a small one!) Another thought is to go ahead and make all for the 6 chicken breasts...and only stuff 3...then freeze the rest and use it when making again using 3 chicken breasts next time!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
ktbruner50 6706994
May 03, 2012
fjohnston - I am sorry - I neglected to address you when answering your question of 2-3 servings. See below. Have a great day!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
vk31mk 8935178
Apr 12, 2013
Judy, you don't have to be rude. The person just asked for help. There are many beginning cooks in the world that need assistance in dividing recipes.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Raspberry Cream Danish 
Thanks to shortcuts like frozen puff pastry, we're able to make jaw-dropping pastries like our Raspberry Cream Danish. These are filled with a homemade cream cheese filling, which makes them extra-special. A raspberry in the center and a sprinkle of powdered sugar are the finishing touches to this bakery-style treat.
You May Also Like
|
|
