María Fernanda Hernandez

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María Fernanda Hernandez

Chicken Breast Stuffed with Spinach and Ricotta

Name: Chicken Breast Stuffed with Spinach and Ricotta
Prep time: 45 min
Cook 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; oils; salt, to taste; black pepper, to taste

45 mins

Low

4.75

8 comments

María Fernanda Hernandez

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This recipe for chicken breast stuffed with spinach and ricotta tastes delicious. Prepare it one day that you want to look, you will see that everyone asks for the recipe.

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Ingredients

4 portions

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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
oils
salt, to taste
black pepper, to taste

Preparation

Preheat the oven to 180ºC.

Open the chicken breasts in half without reaching the edge. If you buy them in the polleria, ask them to open them and this way you will ensure that the filling does not go away. Salt peppers inside and out.

Stuffing: in a pan add a little butter, add the spinach, ricotta cheese and Parmesan cheese. Just skip for 2 min and cool. When cold add the egg will help to give consistency. Put some pepper and check if they need salt (normally they will not need it).

Open the breasts and add the stuffing.

In a hot pan and with a little oil seals the breasts to look slightly golden brown. Remove and put in a pyrex with a little butter so they do not stick.

Bake at 180ºC or until you see that the chicken is already cooked.