MARIA'S STUFFED CHICKEN BREASTS
This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
Provided by Maria Fontana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g
EASY RICOTTA-STUFFED CHICKEN BREASTS
The flavours of sun-dried tomato and fresh basil in this gluten-free recipe gives a Mediterranean feel to a midweek chicken dinner.
Provided by delicious. magazine
Categories Chicken breast recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 220°C/200°C fan/gas 7. Pour a thin layer of oil into a shallow baking tray, then put in the oven to heat up. Chop the potatoes into 2cm cubes. When the oil is very hot carefully add the potatoes to the tray, season generously with salt and pepper, then roast for 30 minutes, tossing once or twice.
- Meanwhile heat a little oil in a frying pan over a low heat and cook the garlic for 3-4 minutes, stirring occasionally, until soft but not coloured. Scoop out the garlic with a slotted spoon, leaving the oil behind, then set the pan aside. Put the garlic in a bowl, then add the semi-dried tomatoes, basil, ricotta, lemon zest and some of the juice, and the parmesan. Season and mix.
- Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts, so they open out like a book. Stuff with the ricotta mix. Put on top of the potatoes for the last 15 minutes of the cooking time and roast until the chicken is cooked through.
- Dress salad leaves with olive oil and a squeeze of lemon juice, then season. Serve with the roast chicken and potatoes.
Nutrition Facts : Calories 603kcals, Fat 22.2g(7.8g saturated), Protein 55.9g, Carbohydrate 42.2g(5.6g sugars), Fiber 5.6g
RICOTTA & SPINACH STUFFED CHICKEN BREAST
After a recent grocery shopping trip, I bought some huge boneless chicken breasts that were unsplit.....the entire chicken breast. I ws thinking of some flavors that I like together and trying to come up with something to do with that huge chicken breast....this is what I created for dinner tonight.
Provided by Stacey Lawson @slawson
Categories Chicken
Number Of Ingredients 14
Steps:
- In a mixing bowl combine ricotta cheese, parmesan cheese, egg, parsley, pepper, garlic powder. Mix toroughly.
- Lay chicken breast out on a board, cover with plastic wrap. Pound out whole breast to flatten the breast. Once pounded out, turn over and salt and pepper the breast.
- About a half inch from the edge spread a spoonful of ricoatta mixture on one half of the whole breast. Cover ricotta mixture with fresh baby spinach leaves. Roll breast up to the middle. Repeat the same process on the other side of breast and roll up completely.
- Place chicken breast in pan. Let it brown on each side, turning to brown each side. After the last turn of the breast is done, squeeze a whole lemon over the breast.
- Once breast is browned, remove from pan. You made need to add a little more oil or butter. Add flour and stir to brown and get rid of the raw flour taste.
- Add entire container of chicken broth and whisk so flour doesn't lump. Add salt and pepper to taste.
- Use some of the sauce from chicken and add a few serving spoonfuls to hot pasta.
- Slice stuffed chicken breast and serve with linguine.
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
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