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Oven Roasted Stuffed Chicken Breasts

Oven Roasted Stuffed Chicken Breasts

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Julie1271

Julie1271

This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
  3. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
  4. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
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Reviews

SABRINARICCI
180

SABRINARICCI

2/3/2005

I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in. I use skinless boneless breasts and butterfly them instead the ones with skin. Then I will just roll them and use a toothpick or two to keep them shut! I serve it with risotto and salad..it's a great meal!

ALEXLOU
147

ALEXLOU

10/21/2004

Wonderful recipe! I used chicken breasts, cut into the middle with poultry knife to form a pocket and stuffed with a mixture of sun-dried tomatoes, grated Parmesan, ricotta, oregano and crushed Triscuit crackers (didn't have walnuts nor breadcrumbs, so I substitute with crushed Triscuit crackers to get the nutty, crunchy taste). At first I was afraid the chicken will dry out within the 45 minutes of baking, but that was not the case at all! Make sure to smother with olive oil, it adds a nice touch of flavor.

COOKIN4JESUS
84

COOKIN4JESUS

11/18/2006

Fantastic Recipe! I also went with the bonless skinless. And I found that adding a dash of seasoning salt to the top of the chiken after coating witht he olive oil helps the blandness that some of the other user had posted about, will make this again!!!

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