About this recipe: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.
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
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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.