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Spinach-Stuffed Chicken Breasts Recipe

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Combining spinach and chicken in one dish is a favorite standby for country cooks. The addition of ricotta and Parmesan cheeses makes this chicken extraordinary.

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Spinach-Stuffed Chicken Breasts Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1 medium onion, chopped
1 tablespoon butter
3 tablespoons olive oil, divided
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves (bone in)
1/4 teaspoon dried thyme
Additional salt to taste

Directions

In a large skillet, saute onion in butter and 1 tablespoon oil until tender. Add spinach; cook until heated through and any moisture has evaporated. Remove from the heat; cool. Stir in cheeses, basil, salt and pepper. Loosen skin on one side of each chicken breast. Place 1/3 cup filling under skin; place chicken with filling side up in an ungreased 13-in. x 9-in. baking dish. Drizzle with remaining oil. Sprinkle with thyme and salt. Bake, uncovered, at 375° for 45 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 419 calories, 23 g fat (8 g saturated fat), 129 mg cholesterol, 495 mg sodium, 6 g carbohydrate, 2 g fiber, 46 g protein.

Originally published as Spinach-Stuffed Chicken Breasts in Country Chicken Cookbook , p82

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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