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Tender chicken breasts, creamy ricotta cheese, mushrooms sauteed in sherry and of course, bacon, make this stuffed chicken breast recipe one of the best stuffed chicken chicken recipes ever!! Skinless, boneless chicken breasts are spread with ricotta cheese and marinated artichokes, then rolled up into a tasty pinwheel and baked in the oven. To add Italian flair, serve the chicken over pasta with your favorite sauce.
Ricotta Stuffed Chicken Breasts cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Ricotta Stuffed Chicken Breasts dishes that you simply make.
Alright, don’t linger, let’s course of action this ricotta stuffed chicken breasts menu with 19 components which are definitely easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition - Ricotta Stuffed Chicken Breasts:
- Make ready of Chicken and Filling
- Take 6 large for boneless chicken breasts
- Get 15 oz - ricotta cheese
- Take 4 oz of grated mozzarella
- Make ready 1 of egg
- Take 2 tbsp - parsley
- Prepare 2 tsp - garlic powder
- Need 1/2 tsp salt
- Provide 1/4 tsp of pepper
- Get of Sauce
- Prepare 30 oz for tomato sauce
- Take 1/2 cup for red wine
- Make ready 1 tbsp for parsley
- Get 1 tsp - garlic powder
- Provide 1 tsp - salt
- Need 1/2 tsp for pepper
- Prepare 1/2 tsp - oregano
- Need 1/2 tsp of marjoram
- You need 1/4 tsp of sweet basil
Directions for: Spinach Ricotta-Stuffed Chicken Breasts. 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. Place about ¼ of the prepared stuffing along the.
Ricotta Stuffed Chicken Breasts step by step:
- Preheat oven to 350°F.
- 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.
- 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..
- Combine all of the sauce ingredients in a medium sauce pan. Simmer for about 15 minutes.
- Remove chicken from the oven and generously spoon the sauce over the top. Optional: sprinkle with mozzarella during the last 15 minutes of baking.
- Return chicken to oven for about 40 minutes.
Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. 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.
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