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

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Ratings & Reviews

shoque's Review

shoque
October 15, 2013
N/A

lesliescooking's Review

ScottandLaurel
February 26, 2012
Really delicious. I also pan seared the chicken breasts, then baked in a 375 degree oven. Will definitely make this one again.

ScottandLaurel's Review

lesliescooking
March 07, 2009
This recipe was delicious. We used half ricotta, half cottage cheese, and added more garlic. We also changed the cooking method - pan-seared the chicken breasts, then baked them in a 375-degree oven. We had a little of the stuffing mixture that didn't fit inside the chicken, so we used it as omelet filling the next morning. We will make this recipe again.