Stuffed Chicken Breast with Spinach and Ricotta

Name: Stuffed Chicken Breast with Spinach and Ricotta
Prep time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

María Fernanda Hernandez

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

Published: 19-06-2013

Preparation

45 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.