Spinach Ricotta Stuffed Chickent Breasts W Lemony White Wine Sauce Recipes

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SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE SAUCE



Spinach Ricotta Stuffed Chicken Breasts with Lemon White Wine Sauce image

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Categories     Main Dish     French     Bacon     Spinach     stuffed     Chicken breast

Time 40m

Yield 4

Number Of Ingredients 28

chicken breast halves, boneless, skinless
salt and black pepper
vegetable oil
spinach
ricotta cheese
swiss cheese
bacon
salt and black pepper
white wine
chicken broth
dijon mustard
lemon juice
salt and black pepper
cornstarch
chicken breast halves, boneless, skinless
salt and black pepper
vegetable oil
spinach
ricotta cheese
swiss cheese
bacon
salt and black pepper
white wine
chicken broth
dijon mustard
lemon juice
salt and black pepper
cornstarch

Steps:

  • To make the stuffing: In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside. To make the sauce: Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency. If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce. Whisk in the lemon juice, mustard and season with salt. Set aside. To make the chicken: Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. Secure with toothpicks. You may find it easier to keep the stuffing inside the chicken by tying it with butchers string. Season each breast with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated. Lay the breasts into the pan (lay away from you to prevent splashing). Brown the chicken breasts evenly on all sides. This will take about two minutes per side. Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F. Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F. Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan. To serve: Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies. This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them. Notes: The sauce can be very lemony, you don't need much. Any remaining sauce is great to drizzle over any accompanying vegetables. This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts. You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).

Nutrition Facts :

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

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

SPINACH & RICOTTA-STUFFED CHICKENT BREASTS W/ LEMONY WHITE WINE SAUCE



SPINACH & RICOTTA-STUFFED CHICKENT BREASTS W/ LEMONY WHITE WINE SAUCE image

Categories     Chicken

Yield 2-4 Servings

Number Of Ingredients 18

CHICKEN:
2 (8 oz.) boneless,skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 T. vegetable oil
STUFFING:
1 c. cooked, chopped, and drained fresh spinach
1/2 c. ricotta
1/2 c. gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and fresh groun pepper
1 large egg
SAUCE:
1/2 c. dry white wine
1/2 c. homemade chicken stock
1 T. Dijon mustard
1 lemon, juiced
Kosher salt and fresh ground pepper
Chopped parsley leaves, for garnish

Steps:

  • Make the stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon. Mix well. Season with salt and pepper. Add the egg, mix well and set aside Sauce: Combine wine and stock in a non-reative saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice and season with salt & pepper, to taste. Set aside. Chicken: Place each breast between 2 doubled-up sheets of plastic wrap, and pount to 1/4" thickeness. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breasat 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. Season all over with salt & pepper to taste. heat the oil in a lare skillet over med. heat. Add the chicken and cook, turning occasionally, until browned, about 2 min. per side. Cover the skilelt, turn the heat down to low and cook until just cooked through, about 5 min. more. Transfer the chicken to a cutting board and let rest for 5 min. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parslety and serve immediately.

LEMONY SPINACH-STUFFED CHICKEN BREASTS



Lemony Spinach-Stuffed Chicken Breasts image

"This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped sweet onion
3 teaspoons olive oil, divided
6-1/2 cups fresh baby spinach, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 253 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

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.

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.

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS W/ LEMONY WHITE WINE



Spinach and Ricotta-Stuffed Chicken Breasts W/ Lemony White Wine image

Recipe courtesy Scott McGowan and Kim Keegan Show: Low Carb and Lovin' It Episode: Secrets to Success

Provided by shrivesm

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup cooked chopped and drained fresh spinach
1/2 cup ricotta cheese
1/2 cup gorgonzola
4 slices cooked bacon, crumbled
kosher salt
fresh ground black pepper
1 large egg
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juice of
kosher salt
fresh ground black pepper
chopped fresh parsley leaves, for garnish
2 (8 ounce) boneless skinless chicken breast halves
kosher salt
fresh ground black pepper
2 tablespoons vegetable oil

Steps:

  • Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
  • Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
  • Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. 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. Season the chicken all over with salt and pepper, to taste.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • Transfer the chicken to a cutting board and let rest for 5 minutes.
  • Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Nutrition Facts : Calories 400.8, Fat 22.1, SaturatedFat 8.6, Cholesterol 156.1, Sodium 783.2, Carbohydrate 4.1, Fiber 0.3, Sugar 1.1, Protein 39.6

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