Ricotta and Spinach Stuffed Chicken Breasts

Ricotta and Spinach Stuffed Chicken Breasts

45

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

Ingredients

1 h 15 m {{adjustedServings}} servings 528 cals
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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:
  • 229 mg
  • 76%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

45
  1. 56 Ratings

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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 basic...

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 flowi...

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 hu...