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| Home -> [Breasts, Chicken, Meats, Poultry] -> [Ricotta stuffed chicken breasts Recipe] |
Ricotta stuffed chicken breasts
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Breasts, Chicken, Meats, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| cup | Ricotta cheese | | 1
| pack | 10-oz. frozen spinach | | | -thawed, well drained | | 1
| | Egg | | 1/2
| cup | Parmesan cheese, fresh grate | | 1/2
| cup | Mozzarella, grated | | 2
| tsp | Garlic, minced | | 4
| | Chicken breast halves, boned | | | Butter | | | Salt | | | Pepper |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Combine cheeses, spinach, egg, and garlic and mix thoroughly. | | 3 | Season to taste with salt and pepper. | | 4 | Rinse chicken breasts (skin intact) and pat dry. | | 5 | Lightly pound to even thickness. | | 6 | Carefully separate skin from chicken using fingers, leaving skin attached on one long side to form a pocket. | | 7 | Divide stuffing among pockets, patting gently to distribute evenly. | | 8 | Secure with toothpicks. | | 9 | Arrange skin side up in lightly oiled baking dish. | | 10 | Dot with butter. | | 11 | Bake until juices run clear, basting with pan drippings every 10 mins., 30 to 35 mins. | | 12 | Overall. | | 13 | Serve immediately over pasta tossed with oil that has had a little garlic sauteed in it. |
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