Spinach-Stuffed Chicken Breasts Recipe

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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.
Recommended: 38 Greek-Style Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Spinach-Stuffed Chicken Breasts in Country Chicken Cookbook 1995, p82

Nutritional Facts

1 each: 419 calories, 23g fat (8g saturated fat), 129mg cholesterol, 495mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 46g protein.

  • 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
  1. 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.
Originally published as Spinach-Stuffed Chicken Breasts in Country Chicken Cookbook 1995, p82

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