Stuffed Chicken Breasts
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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.
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.