Thursday, April 12, 2012

Stuffed Chicken Breasts

Stuffed Chicken Breasts

Serves: 12
Cooking Time: 55 min
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 (10-ounce) package frozen spinach, thawed and well drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• salt to taste
• black pepper to taste
• 6 whole chicken breasts, split and boned (leave skin on)
1. Preheat oven to 375 degrees F. In a large skillet, heat vegetable oil until moderately hot; add onion and garlic, cooking just until tender.

2. Stir in spinach, parsley and basil; heat thoroughly. Remove skillet from heat and let cool to room temperature.

3. In a large bowl, mix together ricotta and Parmesan cheeses, egg, salt and pepper; add spinach mixture and blend.

4. Place chicken breasts, skin-side up, on a cutting board. Gently loosen skin from one end of each breast, creating a pocket in each. Stuff each pocket with spinach-cheese mixture and gently press on surface of skin to spread mixture evenly under skin. Tuck ends of skin and meat under chicken breasts.

5. Place stuffed chicken breasts in a greased baking dish(es) and bake 35 to 45 minutes or until chicken is done and skin is golden brown. Serve immediately

No comments: