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Ricotta and Spinach Stuffed Chicken Breasts

  • 4servings
  • 528calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. salt and pepper to taste

  3. 1 (15 ounce) container ricotta cheese

  4. 1 (10 ounce) package frozen chopped spinach, thawed and drained

  5. 1 clove garlic, minced

  6. 2 eggs, beaten

  7. 1 (8 ounce) package shredded mozzarella cheese, divided

  8. 1 (14 ounce) jar Classico® Tomato and Basil Sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.

  3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.

  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

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