Stuffed Breast Of Chicken
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Ricotta Cheese1 cup
Asiago (grated)1 tsp
Ground Nutmeg3 cloves
Garlic (minced)1 tbsp
Thyme Leaves (chopped fresh)Directions:
1
Preheat oven to 450 degrees F
2
To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes
3
Drain the spinach squeeze dry and finely chop
4
Combine the ricotta, chopped spinach, Asiago, and nutmeg
5
Season the mixture with salt and pepper
6
To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back
7
Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose
8
Arrange the stuffed chicken breasts, skin side up, in a baking dish
9
Mix the butter with the garlic, herbs, salt, and pepper
10
Rub the butter mixture over the chicken
11
Refrigerate for at least 15 minutes, until the butter hardens
12
Roast for 25 minutes
13
Let rest for 5 minutes, at room temperature, before serving
14
Slice chicken breasts and serve with pan juices