Chicken Breasts Stuffed with Spinach and Ricotta

Ingredients

  • ½ cup dry white wine
  • 1 large egg
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • Filling:
  • Chicken:
  • + 15 more ingredients
    • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
    • ¼ teaspoon salt
    • 1 cup part-skim ricotta cheese
    • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • 1 large egg
    • Chicken:
    • 6 (6-ounce) skinless, boneless chicken breast halves
    • ¼ teaspoon garlic powder
    • ¼ teaspoon garlic powder
    • 1 cup part-skim ricotta cheese
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • Filling:
    • ½ cup dry white wine

To prepare filling, combine first 7 ingredients. Preheat oven to 350°. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll ...

View full recipe at My Recipes

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