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: 2 each onions finely chopped; 2 tablespoons butter; 20 ounces spinach frozen, thawed and drained; 2 pounds ricotta cheese; 2 large eggs slightly beaten; 1/2 cup parsley leaves fresh, corsely chopped; 2 tablespoons herbs fresh (oregano, summer savory, chervil, etc.); 1 x salt; 1 x black pepper freshly ground; 1 x nutmeg to taste; 16 each chicken breasts halves, split, with the skin on

Servings: persons

2 each onions finely chopped
2 tablespoons butter
20 ounces spinach frozen, thawed and drained
2 pounds ricotta cheese
2 large eggs slightly beaten
1/2 cup parsley leaves fresh, corsely chopped
2 tablespoons herbs fresh (oregano, summer savory, chervil, etc.)
1 x salt
1 x black pepper freshly ground
1 x nutmeg to taste
16 each chicken breasts halves, split, with the skin on

1
Saute the onions in butter until soft.
2
Combine with the other ingredients (except chicken) and mix well.
3
Season highly.
4
Place each breast skin side up on a board.
5
Trim away excess fat.
6
Loosen skin from 1 side of breast and stuff approximately 13 cup of the filling under the skin.
7
Tuck the skin and meat under breast, forming an even, round, dome shape.
8
Put the stuffed breasts in a buttered Pyrex or metal baking dish.
9
Fifteen minutes before baking, preheat over to 350F (180C) (175 C).
10
Bake breasts until golden brown, about 30 to 35 minutes.
11
Don't overcook or chicken will be dry.
12
Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces.
13
Arrange on platters and decorate with fresh herbs.

1247

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 each onions finely chopped, 2 tablespoons butter, 20 ounces spinach frozen, thawed and drained, 2 pounds ricotta cheese, 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.

That's it — enjoy your meal!

Ricotta and Spinach Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions