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Natalia's Chicken Breasts stuffed with Spinach, Ricotta & Provolone Cheese

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Natalia's Chicken Breasts stuffed with Spinach, Ricotta and Provolone Cheese

A mixture of ricotta cheese, spinach and provolone cheese stuffed inside chicken breast and topped with a rich tomato sauce. Got this recipe from a friend in Wisconsin where provolone cheese is very popular. If you don't have the provolone feel free to substitute mozzarella for equally outstanding results.

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
20 ounces chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
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salt
to taste
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black pepper
to taste
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15 ounces ricotta cheese
about one container
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10 ounces spinach
frozen chopped, well thawed and drained
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1 clove garlic
minced
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2 large eggs
beaten
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8 ounces provolone cheese
or mozzarella, divided
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16 ounce spaghetti sauce
prepared, your favorite rich and thick variety
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4 chicken breasts
halves
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Ingredients

Amount Measure Ingredient Features
578 ml/g chicken breast halves, boneless, skinless
4 breasts about 5 ounces each
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1 x salt
to taste
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1 x black pepper
to taste
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433.5 ml/g ricotta cheese
about one container
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289 ml/g spinach
frozen chopped, well thawed and drained
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1 clove garlic
minced
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2 large eggs
beaten
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231.2 ml/g provolone cheese
or mozzarella, divided
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462.4 ml/g spaghetti sauce
prepared, your favorite rich and thick variety
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4 each chicken breasts
halves
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Directions

Preheat the oven to 350℉ (180℃).

Rinse and dry the chicken breast with paper towelling. Season chicken breasts with salt and pepper.

Using a small sharp knife make a slit in each chicken breast in which to insert the stuffing. Be careful not to cut all the way through the breast. Set aside.

Combine the spinach, garlic, eggs, ricotta and about ¾ of the shredded cheese. Mix well.

Using about ¼ of the mixture stuff each breast, secure with toothpicks if needed and place onto a prepared greased baking dish .

Spoon sauce over all and sprinkle with remaining cheese. Bake until done, brown and bubbly and the juices run clear.

Note:

For me this takes 30 minutes and the temperature inside the breast is 160 degrees F which continues up to 165F after a 5 minutes rest.

If you have larger chicken breasts or depending on your oven bake for 45 to 60 minutes if you are unsure.



* not incl. in nutrient facts Arrow up button

Comments


Jenny

Our whole family gobbled this up as if they'd been starving for weeks! Didn't have the provolone cheese so I used swiss instead and turned out perfectly! Loved it, will make again.

happyzhangbo   

Jenny, glad to see that you whole family enjoyed it :-)

Donna

Made this tonight and it was very good! Def make it again. Thanks for sharin! :)

happyzhangbo   

You are welcome, Donna! It's our pleasure to see the recipe is enjoyed :-)

recipegal

Looks yummy!

recipegal

Looks yummy!

anonymous

I'm tempted to pound the breasts to about 3/8" thickness and roll the stuffing in it. Also, how about brining the breasts to assure tenderness? Good place to start though. Thanks!

happyzhangbo   

Sounds like some excellent tips. Enjoy :)

anonymous Australia

just cooked it very. nice May be need just tell people what would go with it

 

 

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 66541% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 302mg 101%
Sodium 532mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 146g
Vitamin A 43% Vitamin C 27%
Calcium 44% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 
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