Ricotta Stuffed Chicken Breasts

Debbie Barnett Dineen

  • 2 C ricotta cheese
  • 1-10    oz, package chopped spinach, thawed, drained, and squeezed dry
  • 1 egg
  • 1/2 C grated Parmesan cheese
  • 1/2 C grated Swiss cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6-8 chicken breasts, boned, but skins intact

Combine all ingredients except chicken. Carefully pound chicken breasts. Separate skin from chicken and stuff with cheese mixture. Secure with toothpick. Dot with butter. Bake with skin side up at 350 for about 45-50 minutes. Baste 2-3 times while baking.

Print Friendly, PDF & Email
No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address

This site uses Akismet to reduce spam. Learn how your comment data is processed.