Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!
really good! I stuffed three large chicken breasts with all the filling and drizzled with olive oil before baking. I think since they were bigger, they took longer to cook - 40 minutes. I served it with the roasted plum tomatoes recipe and orzo with olive oil/salt/pepper. delicious! a do-again!
I have made this with bone-in, skin on chicken and boneless skinless chicken and both work nicely. I love the flavors and always have boneless chicken on hand so that is usually how I make it. For the boneless skinless, just cut a slit into the side of the breast and fill with stuffing. I cook it a little bit differently and sear the breast in an oven-proff pan before transfering it to the oven to cook through. It is delicious!
i used crumbled blue cheese instead of ricotta, and it was fantastic
i used crumbled blue cheese instead of ricotta, and it was fantastic
i used crumbled blue cheese instead of ricotta, and it was fantastic
i used crumbled blue cheese instead of ricotta, and it was fantastic
I used boneless skinless chicken breasts and that works just fine, I've made this recipe several times and everyone loves it highly reccommended.
I used 1/4 C ricotta and 1/4 C low fat cream cream cheese. I also used a skinless boneless chicken breast;butterflied it, then filled it with the stuffing and used toothpicks to hold it together. Delicious and on my diet when eaten with a big salad!
Sounds good... I'm going to shop for the ingredients right away!
I even cleaned the seeds from the tomatoes and filled them with the filling also! Very good.