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Spinach-Stuffed Chicken Breasts

 Spinach-Stuffed Chicken Breasts
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.
6 ServingsPrep: 15 min. Bake: 45 min.

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.

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Spinach-Stuffed Chicken Breasts (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.