Ricotta Spinach Chicken Breasts
By Eyeleen
Rate this recipe
5/5
(1 Votes)
Ingredients
- 4 Chicken breast boneless skinless halves
- Salt & pepper to taste
- 15 ounces Ricotta
- 10 ounces Spinach frozen, chopped
- 1 clove Garlic minced
- 2 ea Eggs beaten
- 8 ounces Mozzarella shredded, divided
- 14 ounces Spaghetti Sauce whatever flavor you like
Details
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
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.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
You'll also love
- Corned Beef Stroganoff 4/5 (4 Votes)
- Chicken with Provencal Herb... 5/5 (1 Votes)
- Butter Garlic Pretzels 5/5 (1 Votes)
- Island Pork Tenderloin P90X 4/5 (2 Votes)
- Smoked Chicken Quarters 5/5 (1 Votes)
- Hidden Valley Ranch Spinach Dip 5/5 (1 Votes)
- Houston's® Spinach Artichoke Dip 5/5 (1 Votes)
Review this recipe