Ricotta Red Pepper Stuffed Chicken Breasts Recipes

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SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
  • Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
  • Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
  • Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
  • Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
  • Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA



Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta image

These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

Provided by Kitty KaBoom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
½ (15 ounce) container ricotta cheese
⅔ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
  • Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
  • Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
  • Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g

RICOTTA-STUFFED CHICKEN BREASTS



Ricotta-Stuffed Chicken Breasts image

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 cup whole-milk ricotta cheese
1 cup shredded Italian cheese blend
2/3 cup grated Parmesan and Romano cheese blend
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning
8 bone-in chicken breast halves (14 ounces each)
4 teaspoons olive oil

Steps:

  • In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.

RICOTTA RED PEPPER STUFFED CHICKEN BREASTS



Ricotta Red Pepper Stuffed Chicken Breasts image

Chicken breasts stuffed with ricotta, onion, mushroom, and roasted red peppers. Nice filling meal that you propably have all the ingredients on hand. Good for a weekday dinner or dinner party. Enjoy!

Provided by JBs Girl

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 cup ricotta cheese
1/4 cup chopped portabella mushroom
1/4 cup chopped onion
2 roasted red peppers
1 teaspoon garlic powder
salt and pepper

Steps:

  • Preheat oven to 400.
  • Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.

MARIA'S STUFFED CHICKEN BREASTS



Maria's Stuffed Chicken Breasts image

This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!

Provided by Maria Fontana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  • In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g

SPINACH RICOTTA-STUFFED CHICKEN BREASTS



Spinach Ricotta-Stuffed Chicken Breasts image

This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.

Provided by Ninna

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts (about 2 1/2 pound)
1 tablespoon butter, melted
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg yolk
1/4 teaspoon salt
1 pinch nutmeg
1 pinch pepper

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
  • Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
  • Let cool completely.
  • In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
  • Using sharp knife, bone chicken, leaving skin attached.
  • Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
  • Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
  • Tuck ends of skin and meat underneath.
  • Place on greased rack in foil-lined pan.
  • Brush with butter.
  • Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

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Top Asked Questions

How do you make ricotta stuffed chicken breasts?
Easy ricotta-stuffed chicken breasts. Put the garlic in a bowl, then add the semi-dried tomatoes, basil, ricotta, lemon zest and some of the juice, and the parmesan. Season and mix. Put the pan with the garlicky oil over a high heat and sear the chicken on each side until golden. Remove to a board and slice into the top of the chicken breasts,...
What is the best way to cook chicken breast for stuffing?
Preheat oven to 400. Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done.
What to serve with ricotta spinach stuffed chicken?
Serve the ricotta spinach stuffed chicken on its own or with a simple side dish like a fresh Garden Salad, Oven Roasted Parsnips, Roasted Zucchini and Squash or Garlic Mashed Potatoes. Chicken Breast Sizing: When purchasing chicken breasts, make sure they are large enough to hold the filling and not of a smaller variety. Do not overfill chicken.
What are the best tips for making spinach stuffed chicken?
Assemble the filling: In a large bowl, mix the ricotta, mozzarella, parmesan cheese, egg yolk, oregano, and additional salt and pepper until fully combined. Stir in the cooled spinach mixture to complete the filling. Assemble the spinach stuffed chicken: Grab the prepared chicken breasts.

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