Recipes Savoury Recipes

Ricotta Stuffed Chicken

As soon as the first forkful of this ricotta stuffed chicken entered my mouth, I thought to myself “When can I make this again?” I also think that I arrogantly announced that it was restaurant quality. Sometimes, you just have to own that you did something really well in the kitchen. Luckily, Sam agreed with me without any arm-twisting.

Ricotta Stuffed Chicken

steaming chicken, recipes

(Adapted from A Pinch of Yum )

Ingredients:
2 lbs boneless, skinless chicken breasts
1 cup of breadcrumbs
1/2 teaspoon of salt
1/2 teaspoon of dried parsley
1/2 teaspoon of ground black pepper
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of dried oregano
6 tablespoons of grated Parmesan cheese
5 oz of spinach
1 clove of garlic
olive oil
1/2 cup of ricotta cheese
3 beaten egg whites
3 oz of fresh mozzarella, thinly sliced
1 cup of tomato sauce
fresh basil

spices
Breadcrumbs and spices.

Preheat your oven to 450 F. Pound the chicken until it is thin and then set it aside. Mix the breadcrumbs, all spices and 2 tablespoons of the parmesan cheese together and set aside.

Chop the spinach and garlic and then saute them with a little bit of olive oil until the spinach is just wilted. About 2-3 minutes. Add all your sauteed spinach to a large bowl. Then add your ricotta cheese, the remainder of the parmesan cheese and 1 tablespoon of the egg whites. Stir it all together throughly.

Place one piece of flattened chicken on your work-surface. Then put 1 big spoonful of the spinach ricotta mixture in the middle. Roll the chicken up until the edges just barely meet, forming a seam. Dip the entire piece of chicken in your egg whites and then roll it in the breadcrumbs until thoroughly covered. Place it in a large baking dish, seam side down. Repeat with remaining chicken.

Bake for 25 minutes. Then remove the chicken from the oven and check that it is cooked through. If so, cover the chicken with your tomato sauce and the slices of mozzarella. Bake for another 3-4 minutes or until the mozzarella has melted. Then finish with some fresh basil.

I served ours with some plain spaghetti. 
ricotta mixture
The spinach and ricotta mixture.
melting mozarella
The chicken having just been removed from the oven for the second time.
plated ricotta stuffed chickenside view of ricotta stuffed chicken
I peppered mine a bit more as well.

This recipe is definitely going to become a new staple! Well, maybe not a staple since it has three different types of cheese in it…

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  • Delicious looking recipe as usual! I am making spinach & ricotta cannelloni this week, depending on if it goes well I might try this one out in a week or two.
    Dan and I will FINALLY have a real (and fully functional) oven in 2 weeks after over a year without one, so all of your recipes will be all over my Instagram where I’ve attempted them ;).

    • Spinach and ricotta cannelloni is awesome. I am so excited for you to have an oven. It’s pretty much one of my non-negotiables in flat hunting. I’d rather have a bathtub with no shower, than a stove top and no oven. But we also don’t own a microwave so I use it to reheat leftovers. x

  • This looks amazing!! I need to come and visit you so you can cook for me. I tried to make a recipe containing spinach recently, except I couldn’t find any so I ended up buying a mixed salad with rocket, spinach and something else I don’t remember then picking out the spinach leaves. Hmm.

    • Haha oh no! Sam is crazy about spinach so we always have it in the house. If I was going to pick a favourite leafy green it would definitely be rocket (although it wouldn’t taste right in this recipe at all). I’d definitely cook for you if you were here. And maybe make you some peanut butter treats as long as your boyfriend was far away! x

  • O yummmmm. Also it is totally ok to say your own food tastes like a restaurant because I do it all the time and give Fredrik the look so he knows to agree with me!

    • I have “the look” too. It’s definitely something that I inherited from my mom. It says, “you better just say yes”. x

  • Anna

    Oh wow this looks amazing! I’m so bookmarking this for when I have a functioning oven again. Seems to be a trend in blogland at the moment, huh?

  • That looks SO SO SO delicious! I haven’t had breakfast yet, and I’m super hungry–I would totally eat this for breakfast if I had the ingredients! (I’m that way about Italian: it’s universally delicious food.)

    • I’m all about eating leftovers for breakfast. I will admit that on the internet for all to know. I have no shame about eating weird for for breakfast and neither should you. 😀 x

  • I reckon your blog food today + my blog food today = a match made in heaven and one hell of a meal! Yum!

    I should seriously start a whole Pinterest board of your recipes. x

    V

  • Yum. I do the same thing when I make something good “This could be in a restaurant!”

    • HAHa, it’s like borderline smugness that just comes from being so proud. I say embrace it! x

  • Tee

    How much do you charge for the role of “Personal Chef”? 🙂

  • If you do, let me know what you think! x

  • Hahaha hurray! Although I am sure the quality of your mozzarella and ricotta will blow mine out of the water! x

  • Yum! Three different kinds of cheese, I am sold!

  • This just sounds divine, I second Tee’s below personal chef request!

    • You have an open invitation to my home for dinner… although it is tiny and not particularly nice. But the food would be good and the company excellent! (I am serious about this. Let me know when you aren’t swamped with work.) x

  • Oh heck yes!! this looks divine. i LOVE ricotta!

    • I wanted to say something about it’s creamy goodness without sounding weird. But I can’t. So we’ll just leave it at that! 😀 x

  • Yummm, that does indeed look like restaurant-quality! And if there’s ever a reason to make something a staple, it’s the amount of cheese in it. 🙂

    • Haha, that’s probably the reason my cholesterol wouldn’t want it to be a staple 😉 Sometimes you just have to be super proud in the kitchen (or in my case, borderline smug) x

  • Claudz

    YUM!!! I can’t wait to try this

  • Joy Harpy

    Oh wow! This looks incredible I love the pillar of steam in the first photo and the colours of the fourth. Also, I’m so glad I haven’t eaten yet this evening because if I had I would have to cook twice. Not that there’s anythign wrong with second dinner, but it does lead to double the washing up.

  • omg omg omg … This is right up our alley! Yum.. I can’t wait to try it. Of course, you will hear all about it! 😉 I still make mongolian beef on a regular.

  • This looks absolutely delicious… might have to add this to our dinner staples.

    • I both support this decision and also feel the need to warn you of the dangers of eating this much cheese every day. Biggest danger: your stomach will be soooo happy 😉 x