Ricotta And Spinach-Stuffed Chicken Breasts Recipe

Name: Ricotta And Spinach-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 2/3 cup part-skim ricotta cheese; 1 tablespoon shredded fresh Parmigiano-Reggiano cheese; 1 teaspoon grated fresh lemon rind; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; 2 garlic cloves, minced; 4 (6-ounce) skinless, boneless chicken breast halves; 8 very thin slices prosciutto (about 4 ounces); Cooking spray

Servings: persons

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tablespoon shredded fresh Parmigiano-Reggiano cheese
1 teaspoon grated fresh lemon rind
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
8 very thin slices prosciutto (about 4 ounces)
Cooking spray

1
Combine first 8 ingredients in a small bowl.
2
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto (chicken breast halves will be almost completely covered with prosciutto). Arrange chicken on a platter; freeze 15 minutes.
3
Preheat oven to 400u00b0.
4
Heat a large ovenproof nonstick skillet over medium-high heat; coat pan with cooking spray. Add chicken and cook 3 minutes on each side or until browned.
5
Bake at 400u00b0 for 8 minutes or until chicken is done.
6
Note: Wrap prosciutto slices around chicken so that the ends of prosciutto tuck under the bottom side of the breast. It should be moist enough to adhere to the breast, but if not, secure with wooden picks.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry, 2/3 cup part-skim ricotta cheese, 1 tablespoon shredded fresh Parmigiano-Reggiano cheese, 1 teaspoon grated fresh lemon rind, and more.

Yes, Ricotta And Spinach-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta And Spinach-Stuffed Chicken Breasts

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