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Spinach Stuffed Chicken with Linguine

 Spinach Stuffed Chicken with Linguine
Worthy of an anniversary or an unexpected promotion, this elegant stuffed and rolled chicken looks gorgeous and tastes delicious. —Simple & Delicious Test Kitchen
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • 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

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Spinach Stuffed Chicken with Linguine (continued)

Directions (continued)

  • down, in a greased 11-in. x 7-in. baking dish.
  • Bake, uncovered, at 375° for 25-30 minutes or until a thermometer
  • reads 170°.
  • 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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.