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Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken

Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken

Chicken stuffed with ricotta, spinach, and sun-dried tomatoes is about as flavorful as chicken night gets.

Cooking Light JUNE 2006

  • Yield: 4 servings (serving size: 1 stuffed breast half)

Ingredients

  • 2 cups boiling water
  • 10 sun-dried tomatoes, packed without oil
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup fat-free ricotta cheese
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3 quarts water

Preparation

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Divide spinach mixture into 4 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.

Wine note: In matching this dish with wine, the tomatoes, spinach, garlic, and cheeses are more important factors than the mild-flavored chicken. A terrific match for this savory lineup is the famous Italian light red wine Chianti Classico, especially riservas. Great producers include Querciabella, Ruffino, and Antinori. -Karen MacNeil

Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 26%
  • Fat: 10.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 54.8g
  • Carbohydrate: 12.6g
  • Fiber: 3.2g
  • Cholesterol: 122mg
  • Iron: 3.4mg
  • Sodium: 814mg
  • Calcium: 473mg
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Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken recipe

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