Ricotta & Spinach Stuffed Chicken Breast

Stacey Lawson

By
@slawson

After a recent grocery shopping trip, I bought some huge boneless chicken breasts that were unsplit.....the entire chicken breast. I ws thinking of some flavors that I like together and trying to come up with something to do with that huge chicken breast....this is what I created for dinner tonight.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1
boneless, skinless whole chicken breast (not split)
16 oz
ricotta cheese, whole milk
1
egg
1/2 c
parmesan cheese, grated
1 Tbsp
parsley, chopped
1
lemon
32 oz
chicken broth
2 Tbsp
butter
2 Tbsp
olive oil
2 Tbsp
all purpose flour
1 bag(s)
fresh baby spinach
salt and pepper
1 Tbsp
granulataed garlic or garlic powder
1 lb
linguine

Directions Step-By-Step

1
In a mixing bowl combine ricotta cheese, parmesan cheese, egg, parsley, pepper, garlic powder. Mix toroughly.
2
Lay chicken breast out on a board, cover with plastic wrap. Pound out whole breast to flatten the breast. Once pounded out, turn over and salt and pepper the breast.
3
About a half inch from the edge spread a spoonful of ricoatta mixture on one half of the whole breast. Cover ricotta mixture with fresh baby spinach leaves. Roll breast up to the middle. Repeat the same process on the other side of breast and roll up completely.
4
Place chicken breast in pan. Let it brown on each side, turning to brown each side. After the last turn of the breast is done, squeeze a whole lemon over the breast.
5
Once breast is browned, remove from pan. You made need to add a little more oil or butter. Add flour and stir to brown and get rid of the raw flour taste.
6
Add entire container of chicken broth and whisk so flour doesn't lump. Add salt and pepper to taste.
7
Use some of the sauce from chicken and add a few serving spoonfuls to hot pasta.
8
Slice stuffed chicken breast and serve with linguine.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy