Stuffed Chicken Breast with Spinach and Ricotta
This stuffed chicken breast recipe with spinach and ricotta tastes delicious. Prepare it on a day when you want to impress, and you’ll see that everyone will ask you for the recipe.
Reviewed by Editorial Team of Kiwilimón
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8 comentarios
Ingredients
4
Servings
- 4 boneless chicken breast
- 175 grams spinach, for the filling
- 200 grams ricotta cheese, for the filling
- 40 grams margarine, for the filling
- 40 grams Parmesan cheese, for the filling
- 1 egg, for the filling
- vegetable oil
- salt, to taste
- pepper, to taste
Preparation
45 mins
0 mins
Low
- Preheat the oven to 180ºC.
- Open the chicken breasts in half without cutting all the way through. If you buy them at the butcher, ask them to open them for you to ensure the filling doesn't spill out. Season with salt and pepper inside and out.
- Filling: in a skillet, put a little butter, add the spinach, ricotta cheese, and parmesan cheese. Sauté for only 2 minutes and let it cool. Once cooled, add the egg to help bind the mixture. Add a little pepper and check if it needs salt (it usually won’t).
- Open the breasts and add the filling.
- In a hot skillet with a little oil, sear the breasts until they are slightly golden. Remove and place in a pyrex dish with a little butter to prevent sticking.
- Bake at 180ºC or until you see that the chicken is cooked through.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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