Ricotta & Spinach Stuffed Chicken Breast

Name: Ricotta & Spinach Stuffed Chicken Breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Cuisine: Italian
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

By Stacey Lawson
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make Ricotta & Spinach Stuffed Chicken Breast

Step-by-Step

In a mixing bowl combine ricotta cheese, parmesan cheese, egg, parsley, pepper, garlic powder. Mix toroughly.
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.
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.
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.
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.
Add entire container of chicken broth and whisk so flour doesn't lump. Add salt and pepper to taste.
Use some of the sauce from chicken and add a few serving spoonfuls to hot pasta.
Slice stuffed chicken breast and serve with linguine.