Print

Chicken Breasts Stuffed with Ricotta, Spinach and Sun Dried Tomatoes

Chicken Breasts Stuffed with Ricotta, Spinach and Sun Dried Tomato - Under 30 minutes to make this yummy, gooey stuffed chicken recipe!  

Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
453 kcal
LaughingSpatula.com

Ingredients

  • 4 boneless chicken breasts
  • 1 cup ricotta cheese
  • 8 ounces frozen spinach, thawed and squeezed dry
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes, packed in oil roughly chopped
  • 2 tablespoons olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 375 degrees.  

  2. Wrap frozen spinach in paper towel and squeeze until all excess liquid is released.

  3. In small bowl, combine ricotta, spinach, egg, garlic, parmesan and a pinch of salt and pepper.  (taste...more salt?  more pepper?).

  4. Slice open chicken breasts like a book.  Cutting horizontally but not all the way through.  Sprinkle with salt and pepper inside and out.

  5. Place 2 heaping tablespoons of ricotta mixture inside opening of each chicken breast.  Top with a sprinkle of sun-dried tomatoes. (you may not use all the ricotta mixture.  You can place in a ramekin and bake...it makes a fabulous dip!).

  6. Heat oven safe skillet to medium high heat.  Add olive oil.  

  7. Carefully place chicken in skillet.  Brown 4-5 minutes on each side.

  8. Transfer to oven to continue to cook.  About 10 minutes or until chicken reaches 165 degrees internally.

Nutrition Facts
Chicken Breasts Stuffed with Ricotta, Spinach and Sun Dried Tomatoes
Amount Per Serving (1 chicken breast)
Calories 453 Calories from Fat 254
% Daily Value*
Total Fat 28.2g 43%
Saturated Fat 12.2g 61%
Sodium 417mg 17%
Total Carbohydrates 8.3g 3%
Dietary Fiber 2.1g 8%
Sugars 3.1g
Protein 50.9g 102%
* Percent Daily Values are based on a 2000 calorie diet.