Recipe courtesy of Cookworks
Show: Cookworks
Save Recipe Print
Stuffed Breast of Chicken
Total:
1 hr 8 min
Prep:
20 min
Inactive:
20 min
Cook:
28 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 8 min
Prep:
20 min
Inactive:
20 min
Cook:
28 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Filling:
Chicken:

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Browse Reviews By Keyword