Ricotta and Spinach-Stuffed Chicken Breasts

After stuffing the chicken breasts and wrapping them with prosciutto, put them in the freezer for 15 minutes to help firm up the filling. This makes the stuffed breasts easier to work with in the skillet.

Yield: 4 servings (serving size: 1 stuffed chicken breast half)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 25%
  • Fat: 8.9g
  • Saturated fat: 3.9g
  • Protein: 53.8g
  • Carbohydrate: 6.1g
  • Fiber: 2.4g
  • Cholesterol: 129mg
  • Iron: 3.3mg
  • Sodium: 807mg
  • Calcium: 264mg

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2/3 cup part-skim ricotta cheese
  • 1 tablespoon shredded fresh Parmigiano-Reggiano cheese
  • 1 teaspoon grated fresh lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 8 very thin slices prosciutto (about 4 ounces)
  • Cooking spray

Preparation

  1. 1. Combine first 8 ingredients in a small bowl.
  2. 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto (chicken breast halves will be almost completely covered with prosciutto). Arrange chicken on a platter; freeze 15 minutes.
  3. 3. Preheat oven to 400°.
  4. 4. Heat a large ovenproof nonstick skillet over medium-high heat; coat pan with cooking spray. Add chicken and cook 3 minutes on each side or until browned.
  5. 5. Bake at 400° for 8 minutes or until chicken is done.
  6. Note: Wrap prosciutto slices around chicken so that the ends of prosciutto tuck under the bottom side of the breast. It should be moist enough to adhere to the breast, but if not, secure with wooden picks.
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