Tuesday, February 26, 2008

Chicken Breast stuffed w/ Ricotta, Spinach & Garlic

Well that was about the simplest recipe ever. Aside from the fact that I overcooked it (I always do that...I'm always worried it will be undercooked) it was a success.

I hollowed out a small skinless chicken breast (approx 3 oz.) with a pointy paring knife. Then filled it with a mixture of light ricotta, frozen spinach, roasted garlic and salt & pepper. I sprinkled the top with a bit more salt & pepper and some Italian seasoning . Baked it on a foil lined cookie sheet at 375...I'd recommend about 15 mins...I did about 20+ and it was too dry. To keep it as moist as I could, I wrapped the foil around it after I took it out of the oven and let it rest. Next time I might cook it in a foil pouch and open it up for the last 5 minutes.

Ricotta on it's own is pretty boring, but the addition of the roasted garlic was super yummy.
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Amuldoon said...

Sounds delicious!!

I make a stuffed chicken with spinach, goat cheese and roasted red peppers. Its deeelicious! You should give it a try!

Jen said...

Oh yum yum yum!!!!!

I am so going to try it!!!

Bi0nicw0man said...

Not a fan of red peppers, but I think goat cheese would be soooo much better than boring old ricotta!

Anonymous said...


That sounds so good.

Gonna have to try that next week.

Nancy said...

That sounds like a good recipe... Nice and simple. I'm gonna try it! Thanks for sharing :-)