Spinach-Stuffed Chicken with Linguine

Name: Spinach-Stuffed Chicken with Linguine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Italian Dinners, Italian Recipes
Ingredients: 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 large egg, beaten; 3/4 cup seasoned bread crumbs; 8 ounces uncooked linguine; 1/2 cup salsa

Worthy of an anniversary or an unexpected promotion, this elegant stuffed and rolled chicken looks gorgeous and tastes delicious. —Simple & Delicious Test Kitchen

Ingredients

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 large egg, beaten
3/4 cup seasoned bread crumbs
8 ounces uncooked linguine
1/2 cup salsa

Directions

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 down, in a greased 11x7-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.

Nutrition Facts

1 stuffed chicken breast with 1 cup linguine: 681 calories, 27g fat (14g saturated fat), 203mg cholesterol, 848mg sodium, 57g carbohydrate (5g sugars, 3g fiber), 52g protein.

Originally published as Ricotta Spinach Stuffed Chicken in Simple & Delicious June/July 2012

Reviews

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Average Rating:

melita123

Aug 22, 2015

I cut the recipe in half, but used more garlic and it turned out really delicious. The meat was moist and not salty. I did not use the linguini. Delicious!!
kckamargo63

Feb 2, 2015

We teally loved chicken prepared this way, although I used butter rather than egg for breading the chicken.