Ricotta Stuffed Chicken Breasts. Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination.

It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce. Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. You can cook Ricotta Stuffed Chicken Breasts using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ricotta Stuffed Chicken Breasts

1. It's of Chicken and Filling.
2. You need 6 large of boneless chicken breasts.
3. It's 15 oz of ricotta cheese.
4. You need 4 oz of grated mozzarella.
5. It's 1 of egg.
6. It's 2 tbsp of parsley.
7. Prepare 2 tsp of garlic powder.
8. It's 1/2 tsp of salt.
9. You need 1/4 tsp of pepper.
10. Prepare of Sauce.
11. You need 30 oz of tomato sauce.
12. You need 1/2 cup of red wine.
13. Prepare 1 tbsp of parsley.
14. You need 1 tsp of garlic powder.
15. It's 1 tsp of salt.
16. You need 1/2 tsp of pepper.
17. You need 1/2 tsp of oregano.
18. You need 1/2 tsp of marjoram.
19. It's 1/4 tsp of sweet basil.

Place about ¼ of the prepared stuffing along the. This stuffed chicken breast recipe uses sweet cranberry and creamy ricotta to transform simple chicken breasts into a heavenly meal that will impress your family and friends. Season chicken breast fillets with cracked pepper. Heat a medium skillet, lightly coated with cooking spray, over medium heat.

Ricotta Stuffed Chicken Breasts instructions

1. Preheat oven to 350°F..
2. Divide chicken breast into two pieces, horizontally, to create thin "sheets" of meat. Place between pieces of plastic wrap and pound thin, but try to avoid making holes. You can also use a tortilla press to thin the meat. Lightly sprinkle each piece of chicken with salt and pepper..
3. In a small bowl, combine filling ingredients. Spoon equal amounts of filling into the center of each "sheet" of chicken. Roll or wrap the chicken around the filling and place into a large, greased baking dish. Place in oven for about 15 minutes...
4. Combine all of the sauce ingredients in a medium sauce pan. Simmer for about 15 minutes..
5. Remove chicken from the oven and generously spoon the sauce over the top. Optional: sprinkle with mozzarella during the last 15 minutes of baking..
6. Return chicken to oven for about 40 minutes..

Stuff each breast with basil mixture, allowing until full, but not overflowing. Place in a shallow baking pan and pour cream over each and top with Parmesan cheese. Lay your chicken breasts out and divide the ricotta evenly between them. Spoon the ricotta into the center of the chicken and spread it out to fill the cavity. Pile the savory mushroom mixture on to the ricotta and top each breast with one sprig of thyme.