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Ricotta and Spinach Stuffed Chicken Breasts

Ricotta and Spinach Stuffed Chicken Breasts

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Maria Fontana

Maria Fontana

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maria Fontana.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 57.8 g
  • 116%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

keldon
60

keldon

1/15/2011

Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basically depended on the sauce for the flavor. (I also added 1/2 cup grated Parmesan cheese to the stuffing). With the remaining spinach stuffing, I grabbed 2 more chicken breasts and breaded them with 1 cup Italian bread crumbs mixed with a dash of Italian seasoning, and 1/2 cup grated Parmesan cheese (do this after slicing the chicken). Stuff the chicken and baked for 40 minutes with no sauce, then took it out and put the sauce around the chicken, and in between (not on top), topped the chicken with shredded mozzarella cheese, cooked for an additional 20 minutes. Serve topped with the sauce.

i love food
17

i love food

10/13/2010

I cooked this dish twice now and it was delicious! Everyone abolutely loved it! I did use a bit more garlic and I believe I mixed way more ricotta and spinach then neccesary so it was over flowing but it made the sauce on the outside chunkier and everyone was licking their plates clean! I highly recommend trying this one!

SouthernCook
16

SouthernCook

10/6/2010

I made this for my very picky fiance and it was a hit! He loved i! I stuck to the recipe, just added a little more mozzarella on top. Also, I used my own sauce instead of the jar, but if in a hurry, the Classico sauce is a great one to use. I will definitely keep making this one.

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