Photo: Stuffed Breast of Chicken Recipe
Ingredients
Filling:
- 1 tablespoon vegetable oil
- 3 ounces spinach, stemmed, and washed (about 3 cups)
- 1 cup ricotta cheese
- 1/4 cup grated Asiago
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Chicken:
- 6 chicken breasts, boneless, tenderloin attached (about 3 pounds)
- 1 cup unsalted butter, room temperature
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh marjoram leaves
- Kosher salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.
To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.
Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By totalktoj_8532611
Danville, CA
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was looking for low carb recipes and this one fit. I weighted the chicken breast to be sure it was 6 oz, used low fat ricotta cheese and fresh spinach. I did use a little lemon zest in the spinach mixture to give it little pop instead of the nutmeg. I didn't use the butter. Just rubbed the chicken with a little olive oil and fresh herbs. Very good and more importantly with a diet, was very satisfying even without a complex carb side dish.
By cheflisap_11524136
Glendale, CA
on February 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was fantastic! I needed to take a dinner with me to a friends house and I preped the chicken. All I had to do was to bake the chicken when I got there. The house smelled great while it cooked and our mouths were watering for the yummy morsels. We were not disappointed.
By anita44
on January 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think this was a great dish. I used cottage cheese since I didn't have ricotta and hubby doesn't like it much anyway. I also used a Romona, Parmesan, and asiago blend of cheeses which was fantastic tasting! Love the topping but will decrease the butter amount a bit I think next time.
Read all 19 reviews