Stuffed Chicken Breasts with Spinach and Ricotta is my version of a recipe posted on the Food Network. This dish makes a great chicken dish to serve for company, as you can prepare these chicken rolls ahead of time.The secret is revealed to everyone! You can have oven-fried chicken that is moist on the inside and crispy, crunchy on the outside. You also simply can not go wrong with the combination of chicken and bacon! But how about adding spinach and ricotta cheese to the mix? Give these Spinach and Ricotta Stuffed Chicken Breasts a try. These simple chicken recipe is very easy to make and so very delicious.
More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.
- 4 (6 to 7 ounce) chicken breast halves, boneless and skinless*
- Coarse salt and freshly-ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon Dijon-style mustard
- 1 lemon, juiced (approximately 2 tablespoons)
- Parsley leaves, chopped (for garnish)
- 1 cup spinach leaves, cooked, chopped, and thoroughly drained**
- 1/2 cup Ricotta Cheese
- 1/2 cup Gorgonzola Cheese
- 4 slices bacon, cooked and crumbled
- Coarse salt and freshly-ground black pepper
- 1 large egg
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Prepare Spinach and Ricotta Stuffing; set aside.
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Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. Since chicken has little connective tissue, it is important to use gentle strokes when pounding - the meat can tear easily.
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Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight-rolled package. Secure each flap with a toothpick. S eason the chicken with salt and pepper.
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In a large frying pan over medium heat, heat the vegetable oil. Add the stuffed chicken rolls and cook, turning occasionally, until browned, about 2 minutes per side.
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Cover the frying pan, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Since the chicken has been pounded very thin, they will cook quickly. Transfer the chicken rolls to a cutting board and let rest for 5 minutes.
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While the chicken is resting, make the Lemon White Wine Sauce. In the same frying pan as the chicken was cooked in, add white wine and chicken stock (stirring and scraping the bottom with a wooden spoon until it is well combined). Bring to a boil and reduce to a sauce-like consistency. Whisk in the Dijon mustard, lemon juice, and season to taste with salt and pepper.
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With a sharp knife, slice the chicken rolls into medallions. Divide the medallions among the serving plates; spoon some of the Lemon White Wine Sauce over each one. Garnish with parsley and serve immediately.
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Makes 4 servings.
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In a bowl, combine the spinach, ricotta, Gorgonzola cheese, and bacon; mix well. Season with salt and pepper. Add the egg; mix well. Set aside until ready to use.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
** One pound of fresh spinach will cook down to approximately one cup of cooked spinach.
Source: Recipe posted on the Food Network by Scott McGowan and Kim Keegan