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Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce
Chicken breasts are stuffed with creamy ricotta cheese, spinach and garlic, then topped with a rich pasta sauce and liberally sprinkled with mozzarella before being baked.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breast fillets
- salt and pepper to taste
- 425g ricotta cheese
- 275g frozen chopped spinach, thawed and drained
- 1 clove garlic, finely chopped
- 2 eggs, beaten
- 225g mozzarella cheese, grated and divided
- 450g pasta sauce
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with cocktail sticks and place stuffed breasts in a lightly greased 23x33cm or similar sized baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 180 C / Gas 4 for 45 to 60 minutes or until chicken is cooked through and juices run clear.
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Reviews & ratings
Average global rating:
(701)
Reviews in English (525)
Really easy and very tasty...have made it a few times now and is a hit every time! - 21 Nov 2011
do you grate the ricotta cheese like the mozzerella cheese? - 08 Apr 2015
This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they were thin, and then dipped them in egg and coated one side of the brests with a 1/2 and 1/2 mixture of italian seasoned bread crumbs and grated parmesan cheese. I quickly fried the breaded sides in a skillet with olive oil and then spooned on the cheese/spinach mixture rolled them up and baked them. They were a hit! Oh, and only make 1/2 of the cheese mixture....otherwise it just goes to waste. - 04 Jun 2007 (Review from Allrecipes US | Canada)
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