Spinach and Ricotta Stuffed Chicken Breasts, with Tomato Sauce

    1 hour 15 min

    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.

    698 people made this

    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 & ratings
    Average global rating:

    Reviews in English (532)


    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)