Ricotta and Spinach Stuffed Chicken Breasts are a delicious weeknight meal, and a creative way to serve boneless skinless chicken breasts.
These Ricotta and Spinach Stuffed Chicken Breasts are made by cutting a slit through the side of a chicken breast to create a pocket to fill with a mixture of chopped spinach and ricotta cheese. Then the chicken breast is covered in crispy breadcrumbs and lightly pan fried before going into the oven to finish cooking.
The end result is tender chicken with a crispy crunchy breadcrumb coating that is filled with ricotta cheese and spinach. I recommend serving these stuffed chicken breasts with a heaping spoonful of marina sauce or some roasted tomatoes on top, and some pasta on the side. It’s one of my favorite meals.
I like to stuff the chicken with has much ricotta and spinach filling as possible. Ricotta isn’t a melty cheese, and in this case, that is a good thing. The cheese doesn’t melt and spill out of the chicken, it stays put. This means that you can overstuff the chicken breasts. I think that more cheese makes a recipe extra delicious.
Whenever I am breading anything, I like to use a mix of breadcrumbs and panko. The thicker panko gives the chicken some extra crunch, while the smaller breadcrumbs fill every crevice. If you don’t have both breadcrumbs and panko, you can use one or the other, I just have a thing for mixing them together.
The total active preparation time for this meal is just about 30 minutes, but the chicken does need to roast in the oven for 40 minutes. Roasting the chicken at a lower temperature of 300 degrees results in extra moist and tender chicken. Low and slow is the way to go.
I like to use large chicken breasts to prepare this recipe. The bigger the chicken breast, the most stuffing it can hold.
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How to make Ricotta and Spinach Stuffed Chicken Breasts:
- 4 Large Chicken Boneless Skinless Breasts
- 1 cup Ricotta
- 1 cup Spinach
- 3 Large Eggs
- 1 1/2 cups Italian Breadcrumbs
- 1/2 cup Panko
- 2 tablespoons Olive Oil
- Serve with Roasted Tomatoes or Marinara Sauce
Preheat the oven to 300 degrees.
I like to gently pound out the chicken just so that it has a uniform thickness. You can skip this step if you like.
Combine the ricotta and spinach. Carefully slice the chicken open and add as much of the ricotta and spinach filling as you can. It's ok if it spills out a little.
Crack the eggs into a shallow bowl and whisk the eggs together. Combine the breadcrumbs and panko in another shallow bowl. Place the chicken in the breadcrumbs, then in the egg, and then back in the breadcrumbs covering the chicken with a thick layer of breadcrumbs.
Pour just enough olive oil in your skillet to coat the bottom of the pan. Depending on the size of your skillet, you might need to brown the chicken in batches. Add as much chicken to the pan as you can, without crowding the pan. Brown both sides of the chicken, adding more olive oil to the skillet as necessary.
Transfer the browned chicken to a baking sheet. If you want extra crispy chicken, place the chicken on a wire rack on top of the baking sheet.
Bake the chicken for 40 minutes, or until fully cooked. If you want to serve the chicken with roasted tomatoes, you can roast the tomatoes alongside the chicken.