Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ricotta stuffed chicken breasts. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tender chicken breasts, creamy ricotta cheese, mushrooms sauteed in sherry and of course, bacon, make this stuffed chicken breast recipe one of the best stuffed chicken chicken recipes ever!! Skinless, boneless chicken breasts are spread with ricotta cheese and marinated artichokes, then rolled up into a tasty pinwheel and baked in the oven. To add Italian flair, serve the chicken over pasta with your favorite sauce.
Ricotta Stuffed Chicken Breasts is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ricotta Stuffed Chicken Breasts is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have ricotta stuffed chicken breasts using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ricotta Stuffed Chicken Breasts:
- Prepare Chicken and Filling
- Make ready 6 large boneless chicken breasts
- Prepare 15 oz ricotta cheese
- Get 4 oz grated mozzarella
- Take 1 egg
- Make ready 2 tbsp parsley
- Get 2 tsp garlic powder
- Make ready 1/2 tsp salt
- Get 1/4 tsp pepper
- Prepare Sauce
- Make ready 30 oz tomato sauce
- Get 1/2 cup red wine
- Prepare 1 tbsp parsley
- Prepare 1 tsp garlic powder
- Prepare 1 tsp salt
- Get 1/2 tsp pepper
- Get 1/2 tsp oregano
- Get 1/2 tsp marjoram
- Take 1/4 tsp sweet basil
Directions for: Spinach Ricotta-Stuffed Chicken Breasts. Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce. Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the.
Instructions to make Ricotta Stuffed Chicken Breasts:
- Preheat oven to 350°F.
- Divide chicken breast into two pieces, horizontally, to create thin "sheets" of meat. Place between pieces of plastic wrap and pound thin, but try to avoid making holes. You can also use a tortilla press to thin the meat. Lightly sprinkle each piece of chicken with salt and pepper.
- In a small bowl, combine filling ingredients. Spoon equal amounts of filling into the center of each "sheet" of chicken. Roll or wrap the chicken around the filling and place into a large, greased baking dish. Place in oven for about 15 minutes..
- Combine all of the sauce ingredients in a medium sauce pan. Simmer for about 15 minutes.
- Remove chicken from the oven and generously spoon the sauce over the top. Optional: sprinkle with mozzarella during the last 15 minutes of baking.
- Return chicken to oven for about 40 minutes.
Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Lay your chicken breasts out and divide the ricotta evenly between them. Spoon the ricotta into the center of the chicken and spread it out to fill the cavity.
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