Best Ricotta Spinach Stuffed Chicken Breast Recipes

RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF

Steps:

• Cut 4 long pieces of kitchen twine.
• In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
• Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
• Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
• Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA

Steps:

• Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
• Drain, dry and lay flat between sheets of parchment.
• While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
• Heat your oven to 325 degress F.
• Prepare a sheet pan with a large cooling rack on top.
• Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
• Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
• The oil should be just below the smoke point.
• Have a splatter guard nearby!
• Wisk milk and egg in bowl then pour into a deep plate.
• Place seasoned flour into a second deep plate.
• Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
• Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
• Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
• Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
• Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
• Lay to rest on the prepared cooling rack.
• Repeat with the other 5 breasts.
• Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
• Place back on the cooling rack/sheet pan rig after browning.
• Repeat until complete.
• Place breasts in the pre-heated oven and cook until done.
• About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
• Let them sit uncovered for 5 minutes before cutting/serving.
• THe outside is nice and crisp, the inside is juicy and flavorful!
• You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!

PROSCIUTTO-WRAPPED CHICKEN BREAST STUFFED WITH RICOTTA & SPINACH

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees . Butterfly the chicken by slicing horizontally into the thick, long side of each breast, taking care not to slice all the way through. Open each breast like a book and place on a work surface. Using a mallet, pound the chicken to even it out a bit. Season both sides with salt and pepper. In a medium skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium. Add the garlic and stir 30 seconds. Add the spinach and stir until wilted, 3 to 4 minutes. Add the nutmeg; season. Drain the spinach well, let cool, then finely chop. (You will have 3 to 4 tablespoons chopped spinach.) In a medium bowl, mix the spinach with the cheeses; season. Spread some of the spinach mixture on one side of each chicken breast, leaving a small border. Close the other half of the chicken breast over the filling to cover. Wrap each chicken breast with 2 slices prosciutto. In a large, ovenproof skillet, heat the remaining 2 tbsp. EVOO, two turns of the pan, over medium-high. Add the chicken and cook until the prosciutto is browned, 2 to 3 minutes on each side. Transfer the skillet to the oven and roast until the chicken is cooked through, about 12 minutes. Halfway through cooking, add the lemon halves, cut side down, to the pan and cook until the lemons are browned. Divide the chicken breasts among plates. Squeeze the juice from the lemon halves over the chicken.

RICOTTA & SPINACH STUFFED CHICKEN BREAST

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.