Spinach and Ricotta Stuffed Chicken Breasts


2 tbsp. Butter
1/4 c. Chopped onion
1 clove Garlic, crushed
1 (11 oz.) pkg. Frozen spinach, thawed and well-drained
1/2 c. Ricotta cheese
1 tsp. Dried basil leaves or 3 teaspoons fresh basil
2 Whole chicken breasts, split and boned
1 (8 oz.) Stewed tomatoes, chopped and heated

In medium skillet (frying pan), over medium-high heat, melt butter. Add onions and garlic; cook, stirring until tender (will look relatively clear). Add spinach; cook 2-3 minutes. Remove from heat; stir in cheese and basil.

Loosen skin on each breast, leaving skin attached on one side.

Fill each “pocket” with 1/4 of the cheese mixture.

Place breasts skin-side up in a baking pan that has been sprayed with vegetable/olive oil.

Bake at 375 degrees for 25 minutes, or until chicken is cooked thoroughly.

Yield: 4 servings.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:

Print Recipe
Spinach and Ricotta Stuffed Chicken Breasts BigOven - Save recipe or add to grocery list Yum
Share this Recipe

Leave a Reply