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Spinach Stuffed Chicken with Linguine Recipe

Spinach Stuffed Chicken with Linguine Recipe

Worthy of an anniversary or an unexpected promotion, this elegant stuffed and rolled chicken looks gorgeous and tastes delicious. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:4 servings


  • 3 garlic cloves, minced
  • 1/3 cup butter, divided
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup ricotta cheese
  • 1 egg, beaten
  • 3/4 cup seasoned bread crumbs
  • 8 ounces uncooked linguine
  • 1/2 cup salsa


  • 1. In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
  • 2. Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
  • 3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11-in. x 7-in. baking dish.
  • 4. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
  • 5. Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine. Yield: 4 servings.

Nutritional Facts

1 stuffed chicken breast with 1 cup linguine equals 681 calories, 27 g fat (14 g saturated fat), 203 mg cholesterol, 848 mg sodium, 57 g carbohydrate, 3 g fiber, 52 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.