Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce

Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce


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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.

Maria Fontana

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

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4.
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. 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.
  4. 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 (2)


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

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