Chicken Breasts Stuffed with Spinach and Ricotta
By á-3664
Ingredients
- Filling:
- 1 cup part-skim ricotta cheese
- 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 large egg
- Chicken:
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup dry white wine
Details
Preparation
Step 1
To prepare filling, combine first 7 ingredients.
Preheat oven to 350°.
To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.
Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.
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