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
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
Reviews
Loved it and so easy to make
I followed the recipe as written for the chicken. However, the pasta with salsa kind of threw me off. First of all, I want to say that this recipe is a tad bland. There's not a lot of flavor with the ricotta and parmesan, even paired with the garlic/spinach mixture. Although a nice presentation, it is a recipe that I probably won't try again. Nevertheless, I realized why the salsa was a listed ingredient....it needed to kick up the flavor of these chicken breasts considerably!!
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!!
We teally loved chicken prepared this way, although I used butter rather than egg for breading the chicken.
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