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Stuffed Chicken Breasts

(15 Votes)
Stuffed Chicken Breasts
SERVES
12
COOK TIME
55 Min

Stuffed Chicken Breasts will make you a holiday hero or a weeknight winner. Either way you will be praised, 'cause this one's a cinch.

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 (10-ounce) package frozen spinach, thawed and well drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • salt to taste
  • black pepper to taste
  • 6 whole chicken breasts, split and boned (leave skin on)

What to Do

  1. Preheat oven to 375 degrees F. In a large skillet, heat vegetable oil until moderately hot; add onion and garlic, cooking just until tender.
     
  2. Stir in spinach, parsley and basil; heat thoroughly. Remove skillet from heat and let cool to room temperature.
     
  3. In a large bowl, mix together ricotta and Parmesan cheeses, egg, salt and pepper; add spinach mixture and blend.
     
  4. Place chicken breasts, skin-side up, on a cutting board. Gently loosen skin from one end of each breast, creating a pocket in each. Stuff each pocket with spinach-cheese mixture and gently press on surface of skin to spread mixture evenly under skin. Tuck ends of skin and meat under chicken breasts.
     
  5. Place stuffed chicken breasts in a greased baking dish(es) and bake 35 to 45 minutes or until chicken is done and skin is golden brown. Serve immediately.

     

Notes

It's easy to use Stuffed Chicken Breasts as a cold party hors d'oeuvre. Simply cover and refrigerate the cooked breasts until needed; then just before serving, slice into serving-sized pieces.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Chicken breast with bone and skin on is actually more tender and has much more flavor boneless skinless breasts tastes like cardboard your recipe will not be near as good .. not to mention DR OZ had mentioned on his show more than once plus other health professionals that chicken recipes made with whole chicken (skin and bones) has more nutrients and much healthier do not buy all that buzz about BONELESS chicken breasts I do not have high cholesterol and eat real butter real whole chicken and other so called fat laden foods it is not the fat it is the sugar preservatives and chemicals that hurts us

This chicken was very tasty, but I only gave it 4 stars-because I used boneless skinless chicken breasts. I cut a good sized pocket into each breast and stuffed it. Since there was no skin on the chicken breast - I brushed the chicken with lite margarine and sprinkled it lightly with paprika, finely chopped parsley, and sage. It was very delicious, and was somewhat lower in fat than if I left the skin on. My family and I loved this, and I'll surely be making this again.

Why leave the skin on? It may add a bit of flavor but the skin adds more calories and fat. I ask the person in the meat section to slit the chicken for me. Saves on severe cuts and gouging. Been there, done that!

it keeps the chicken moist to leave the skin on. You can always take it off after its cooked

This was very helpful since I was told not to eat the skin by my Dr.

Hi, vk31mk, You are right, Judy is rude. I mean come on guys, we are here for comments from other people which I love to here. If someone does not know how to do, you just explain and not be rude. I love this website for all the good recipe's.

Does the chicken breast.need skin to stuff the ingredients?

Remove the skin and the bones. Pound the breasts thin, spread on the filling, roll up and secure with toothpicks. You can lay the skin on top to keep the breasts moist and remove for serving.

The recipe is a little bland. I substituted a 1/4 cup of Feta Cheese and used 3/4 cup Ricotta. Much better!

How does this serve 12 if you are only stuffing 6 chicken breasts?

Cut each in half.

How do you break down a recipe for only 2 or 3 people?

simple division....do you know anything about math?

...divide each ingredient by 2 or 3... Example --- if you are fixing for 2...then, 1 Tablespoon would = 1/2 T. When splitting an egg? I just use 1 egg (a small one!) Another thought is to go ahead and make all for the 6 chicken breasts...and only stuff 3...then freeze the rest and use it when making again using 3 chicken breasts next time!

fjohnston - I am sorry - I neglected to address you when answering your question of 2-3 servings. See below. Have a great day!

Judy, you don't have to be rude. The person just asked for help. There are many beginning cooks in the world that need assistance in dividing recipes.

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