Stuffed Chicken Breast


I love entertaining, and am always thinking of new ways to incorporate favorite ingredients to make dinner menus. This time around, we made a mozarella, spinach, and ricotta cheese stuffed chicken breast. The top marinade is parsley, garlic, oil, sale, and pepper- simple, and delicious! (If you’re uncomfortable fabricating chicken, you can buy boneless skinless breasts, and roll up the filling inside a roulade)

Stuffed, Roasted Chicken

  • Chicken Breasts, on the bone, skin on
  • Olive Oil
  • Parsley, chopped
  • rosemary, chopped
  • thyme, chopped
  • Minced Garlic
  • Ricotta Cheese
  • Mozzarella
  • Frozen Spinach, thawed and drained
  • Salt, Pepper

To make:

  1. Preheat oven to 350 degrees
  2. in a bowl, combine 1 part spinach with 2 parts mozzarella, and 3 parts ricotta cheese, stir together and add salt and pepper. You can change the proportions to suit your tastes
  3. separate the very end of the bone lightly from the skin
  4. skin side down, cut a 2 inch long “pouch” in the chicken breast that should be at least 3 inches deep
  5. put the ricotta mixture into a piping bag, and fill pouches completely
  6. put the breasts skin side up on a sheet pan with oiled parchment paper. Season with salt and pepper. In a separate bowl, combine oil with chopped parsley, rosemary, thyme, and garlic. brush the skin with the oil
  7. Bake for 30 minutes, or until chicken is completely cooked, and skin is browned
  8. remove, and allow to rest for 10 minutes.
  9. enjoy!
IMG_9776
pre-oven chicken breasts
IMG_9777
chicken breasts at the halfway point

The stuffed chicken breasts go well with just about anything. I served them with green beans, and mashed potatoes (mostly because that was what I was in the mood for)

-B

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