Ricotta Stuffed Chicken Breasts Recipes

RICOTTA STUFFED CHICKEN BAKE

Steps:

• Pre-heat the oven to 375. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• In a mixing bowl, combine the egg, ricotta, ¼ cup of the mozzarella, basil, and parsley and stir until well mixed.
• Place the chicken breasts on a cutting board. Sprinkle both sides of the breasts with salt, black pepper, and the Italian seasoning. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the ricotta mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast.
• Transfer each stuffed breast to a single layer in the prepared baking dish. Spoon the pasta sauce over the chicken and around the dish. Bake in the oven for 25 minutes. Remove from the oven and sprinkle the chicken with the remaining ½ cup of shredded mozzarella cheese. Return the dish to the oven and bake for an additional 10 minutes until the chicken is fully cooked. Don't worry if some of the ricotta filling leaks out into the sauce, you can just heap it all on top when you serve it!

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
• Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.