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Spinach Ricotta-stuffed Chicken Breasts




Source of Recipe


Cdn Living


Recipe Introduction


This is a very old recipe from Canadian Living Magazine and as you can see is not overly health conscious. But with a few adaptions this can be made healthier. For example, you hardly ever see breasts with skin on any more. But I have found thick breasts and cut in the middle and stuffed that way. I have also tried pounding the breasts flat and then putting stuffing on the breast and rolling them up. I think that looks nice.



List of Ingredients




6 chicken breasts, boneless

1 Tbsp melted butter



Stuffing:

1 tbsp butter

1 small onion, finely chopped

1 small clove garlic, minced

1 ½ cups chopped fresh spinach

2 tbsp chopped fresh parsley

1 tbsp chopped fresh basil (or ½ tsp dried)

½ cup ricotta cheese

½ cup shredded mozzarella cheese

2 tbsp freshly grated parmesan cheese

1 egg yolk

¼ tsp salt

Pinch nutmeg

Pinch pepper



Recipe



Stuffing: In large skillet, heat butter over medium heat. Add onion and garlic; cook stirring often for 3 to 5 min or until softened. Add spinach, parsley and basil; cook stirring for about 2 min or until spinach wilts and moisture evaporates. Remove from heat and let cool completely.

In bowl, combine spinach mixture, ricotta, mozzarella and parmesan cheeses, egg yolk, salt, nutmeg and pepper, mixing well.

Gently loosen skin from one long side of each breast leaving skin attached at other side. Stuff about ¼ cup stuffing between skin and chicken. Place on baking dish. Brush breasts with melted butter and bake basting occasionally in 375F oven for about 35 min or until skin is golden brown and juices run clear.