Stuffed Chicken (for two)
Make this Stuffed Chicken dish when the kids are away and you want to serve up something quick, easy and delicious.
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 Teaspoons Extra Virgin Olive Oil
- 3 Teaspoons Parmesan Cheese, Grated
- 1/2 Cup Ricotta Cheese
- 1 Teaspoon Garlic, Minced
- 1/4 Cup Spinach (thawed – if using frozen / cooked – if using fresh)
- 1/4 Teaspoon Rosemary, Dried
- 1 Teaspoon Basil, Dried
- 1/4 Teaspoon Thyme, Dried
Directions
- Preheat oven to 350 degrees F
- For filling – Combine well in a bowl ricotta cheese, garlic, 1 teaspoon parmesan cheese, spinach, rosemary, basil and thyme. Split filling into two equal amounts.
- Butterfly chicken breasts (careful not to cut all the way through chicken), spoon filling onto chicken and close.
- Drizzle over the top of each chicken breast 1 teaspoon of olive oil and then sprinkle each with 1 teaspoon of parmesan cheese.
- Salt and pepper to taste
- Bake in oven for approximately 35 minutes until the chicken is lightly browned and/or the filling has reached a minimum of 165 degrees.
- Then, serve this healthy stuffed chicken dish!
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Category: Chicken, Main Course
About the Author (Author Profile)
I love to cook, eat, and feed people…Wait, that came out wrong…I don’t like to cook or eat people! I am, however, a cooking enthusiast who enjoys adding my own personal twist to classic dishes in addition to creating my own!
Popularity: 2% [?]
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This stuffed chicken sounds so easy to make. Practically no prep time at all, which I like! I will definitely be trying this soon. I’ll let you know when I do.
Thanks Roxanne!
Did you make this yet?
Not yet, but it’s on my “To Do” list!
Uh huh…is it at least in the top 5 of your liste de “Les Devoirs?” Look, I just got fancy and threw some French out there. That’s how you know someone’s a good cook…they start speaking in other languages. At least, that’s the story I’m peddling.
Haha, you’re nuts. I definitely intend on making this. I must say that there’s something about this recipe that everytime I look at it I think about sundried tomatoes. So when I make this, I may consider adding chopped sun-dried tomatoes. What do you think?
The husband isn’t a fan of sun dried tomatoes, so, I tend to leave them out but, I say, yeah, fine chop some sun-dried tomatoes and throw them in!! I would also consider as another variation rough chopping a good strong mushroom, if you like mushrooms, and putting some of them in the mix. I’m thinking maybe a porcini or shitake.
OMG..if you use sun dried tomatoes you could make a simple red wine sauce (a little garlic, some shallots…)that would be phenomenal! Or, instead of putting mushrooms in the filling, put them in a white wine sauce (a little garlic, some shallots, some thyme)! HOLY MOLY! I’m hungry.