Stuffed Chicken Breasts

By carvalhohm

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 (10-ounce) package frozen spinach, thawed and well drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• salt to taste
• black pepper to taste
• 6 whole chicken breasts, split and boned (leave skin on)

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 375 degrees. In large skillet, heat vegetable oil until moderately hot; add onion and garlic, cooking just until tender.

Stir in spinach, parsley and basil; heat thoroughly. Remove skillet from heat and let cool to room temperature.

In large bowl, mix together ricotta and Parmesan cheeses, egg, salt and pepper; add spinach mixture and blend.

Place chicken breasts, skin-side up, on cutting board. Gently loosen skin from one end of each breast, creating a pocket in each. Stuff each pocket with spinach-cheese mixture and gently press on surface of skin to spread mixture evenly under skin. Tuck ends of skin and meat under chicken breasts.

Place stuffed chicken breasts in greased baking dish(es) and bake 35 to 45 minutes or until chicken is done and skin is golden brown. Serve immediately.

Notes:
It's easy to use Stuffed Chicken Breasts as cold party hors d'oeuvre. Simply cover and refrigerate cooked breasts until needed; then just before serving, slice into serving-sized pieces.