spinach stuffed chicken breasts
In the height of my catering this chicken dish was one of my most requested entrees. Labor intensive but so worth it.
prep time
cook time
35 Min
method
Bake
yield
12-15 when served on a buffet
Ingredients
- 1 medium onion, finely chopped
- 2 teaspoons butter, unsalted
- 2 teaspoons olive oil, extra virgin
- 10 ounces frozen spinach, thawed and drained
- 1 pound ricotta cheese
- 1 large egg, slightly beaten
- 1/4 cup fresh parsley, coarsely chopped
- 1 tablespoon oregano, fresh, chopped
- - kosher salt and freshly ground pepper to taste
- dash freshly grated nutmeg
- 16 - halves of chicken breasts, boned and split with skin on
- - fresh herb sprigs and cherry tomatoes for garnish
How To Make spinach stuffed chicken breasts
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Step 1Saute the onion butter and olive oil until soft. Combine with remaining ingredients except chicken. Season highly.
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Step 2Place each breast skin side up on a board and trim away fat. Loosen skin from one side of the breast and stuff approximately 1/3 cup filling under the skin. Tuck the skin and meat under the breast, forming an even, round, dome shape. Place in a buttered dish.
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Step 3Fifteen minutes before baking, preheat oven to 350-degrees. Bake breasts until golden brown about 30-35 minutes. Don't overcook or chicken will be dry.
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Step 4Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platter and garnish with fresh herbs and cherry tomatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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