Stuffed Chicken Breasts with Spinach and Ricotta
This Italian-inspired dish pairs chicken with spinach and ricotta – a fresh combination that won’t overpower the flavor of the poultry. This elegant recipe is an impressive, deceptively easy dinner party main.
This recipe is reserved for Premium subscribers, but we're happy to share it with you for free!
Step 1: Stuffing
Heat the olive oil in a pan. Peel and chop the garlic and the onion.
Wash the spinach. Remove the stems, then finely chop the leaves.
Finely chop the parsley and the basil.
Add the onion to the pan and sweat 2-3 minutes, then add the spinach.
Once the water from the spinach has cooked off, add the garlic, parsley, and basil.
Season with salt and pepper, and cook until the spinach is nice and soft.
In a bowl, combine the egg, ricotta, and parmesan. Add the spinach and mix well to combine. Set aside.
Step 2: Chicken
Unfold the chicken breasts, place them between two pieces of parchment paper, and pound them with a meat mallet, ensuring that they are of even thickness throughout.
Season with salt and pepper.
Place the spinach filling on each of the chicken breasts, then roll it up. Use toothpicks to hold them closed.
Heat some olive oil in a frying pan, then cook the chicken until it is nicely browned on all sides.
Tips: you can replace the ricotta with mozzarella or Swiss cheese.
Gain unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by All my Chefs