Spinach and Ricotta Stuffed Chicken
- Number of Servings: 4
Ingredients
4-4oz. boneless, skinless chicken breasts1 tbsp extra virgin olive oil2 very thin slices prosciutto, diced1 large shallot, diced (or 1/2 onion)3 garlic cloves, minced1/2 of a 10oz. package of frozen spinach, thawed1 egg1/2 cup part-skim ricotta cheesefreshly ground black pepper and nutmeg, to taste1/2 cup low sodium chicken broth
Preheat oven to 400 degrees F.
Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.
Set aside.
Heat oil in non-stick skillet over medium heat.
Add prosciutto and let cook until just beginning to crisp around edges (about 3 min.).
Add shallot and garlic and continue to gently sautee' until soft (about 3-5 min.).
Remove from heat.
Wring out defrosted spinach of any access water.
The spinach should be dry to the touch.
In a bowl, lightly beat egg.
Add prosciutto mixture, spinach and ricotta.
Mix to combine. Season to taste with pepper and nutmeg
Lay a chicken breast on a flat surface.
Scoop a small amount of the spinach mixture toward one end of the breast.
Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.
Place in oven-proof baking dish, and continue with remaining breasts.
Pour chicken broth around the chicken into the bottom of the dish.
This will help prevent the dish from drying out.
Season the top of the stuffed with salt and pepper.
Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.
Serve immediately while still hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS1975.
Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.
Set aside.
Heat oil in non-stick skillet over medium heat.
Add prosciutto and let cook until just beginning to crisp around edges (about 3 min.).
Add shallot and garlic and continue to gently sautee' until soft (about 3-5 min.).
Remove from heat.
Wring out defrosted spinach of any access water.
The spinach should be dry to the touch.
In a bowl, lightly beat egg.
Add prosciutto mixture, spinach and ricotta.
Mix to combine. Season to taste with pepper and nutmeg
Lay a chicken breast on a flat surface.
Scoop a small amount of the spinach mixture toward one end of the breast.
Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.
Place in oven-proof baking dish, and continue with remaining breasts.
Pour chicken broth around the chicken into the bottom of the dish.
This will help prevent the dish from drying out.
Season the top of the stuffed with salt and pepper.
Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.
Serve immediately while still hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS1975.
Nutritional Info Amount Per Serving
- Calories: 252.0
- Total Fat: 10.1 g
- Cholesterol: 128.8 mg
- Sodium: 294.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.1 g
- Protein: 34.2 g
Member Reviews
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APPLEANDI
This is the first recipe I've made off Spark Recipe's that went well! The directions were easy to follow and it appears that you worked harder than you really did. I butterflied the chicken breasts and stuffed them instead of flattening and rolling them. Also put 1/2 slice swiss on top...yummy - 6/13/10
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BETSYN140
This looks great and I'm a picky cook. I love to cook but it has to have flavor! To those who think it's too bland I would add some hot pepper flakes to the stuffing. I would brown in a pan and then finish cooking by simmer in chicken broth in a pan. That way you end up with a nice sauce. - 2/6/10
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KENGILLETTE
I did not enjoy this at all. I cooked it tonight. The instructions were easy to follow and and was a fairly easy to make. I found it to be BLAND. I will not make this again unless I can think of something to excite the cheese/spinach stuffing. Bottom line, it tastes like DIET FOOD. Boring. - 1/2/09