Dress up plain chicken breasts by stuffing the chicken with a mixture of spinach, ricotta cheese and parmesan cheese. If you're serving it to kids, substitute apple juice or apple cider for the wine, It makes it sweeter, and the kids enjoy it. This is a great way to get them to eat their spinach because it's rolled with cheese.
1 cup part-skim ricotta cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
6 (6-ounce) skinless, boneless chicken breast halves
1/2 cup dry white wine
How to Make It
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 up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.
Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.
Well after tweaking the recipe it was quite tasty. The whole family loved it!! The tweaking was seasoning with salt, pepper and garlic powder to taste. I also basted with some white grape juice. I would pour about 1/4 cup in before baking. You can also use apple juice. Happy Eating!!
I thought that this recipe was just okay. Wasn't impressed. Probably won't make it again or if I do, I will change the recipe a little. It doesn't hurt to try. I did add some greek seasonings, salt and pepper to the chicken because of all the comments that the chicken was bland. The seasonings did make it a little more enjoyable. Overall and okay recipe but nothing worth making it again.
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