No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken Breasts Stuffed with Spinach and Ricotta

To stuff chicken, place it on a clean work surface. With your fingers, loosen the skin; place 1/4 of the filling underneath the skin of each breast. With one hand on top of chicken breast and the other keeping opening closed, press filling to edges.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1/2 cup ricotta cheese
  • 2 cloves garlic, finely minced
  • Coarse salt and ground pepper
  • 4 bone-in chicken breasts (about 12 ounces each)
  • Roasted plum tomatoes

Directions

  1. Step 1

    Preheat oven to 425 degrees. Drain spinach; transfer to a large bowl.

  2. Step 2

    Add ricotta, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.

  3. Step 3

    Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling. Season chicken breasts with salt and pepper.

  4. Step 4

    Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. If you like, scatter the tomatoes on the same baking sheet around the chicken. Serve immediately.

Source
Everyday Food, December 2004

advertisement

advertisement

Reviews (11)

  • AndreaDwyer 19 Jun, 2014

    Well, I made this one again, and this time I used 1 cup whole milk ricotta, 4 cloves of garlic, the same 1 package of spinach and salt/pepper amounts, and 4 chicken breasts. I baked for 35 minutes around-about and it turned out perfect. Served again with orzo and the roasted plum tomato recipe. Everyone loved it, and the chicken was very juicy and tender. Will definitely be doing this in the regular rotation from now on!

  • AndreaDwyer 1 Mar, 2012

    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!

  • shoe-gal 21 Nov, 2011

    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!

  • netboyd 9 Mar, 2009

    i used crumbled blue cheese instead of ricotta, and it was fantastic

  • netboyd 9 Mar, 2009

    i used crumbled blue cheese instead of ricotta, and it was fantastic

  • netboyd 9 Mar, 2009

    i used crumbled blue cheese instead of ricotta, and it was fantastic

  • netboyd 9 Mar, 2009

    i used crumbled blue cheese instead of ricotta, and it was fantastic

  • AStraightGuyThatCooks 18 Feb, 2009

    I used boneless skinless chicken breasts and that works just fine, I've made this recipe several times and everyone loves it highly reccommended.

  • AZKat15 20 Apr, 2008

    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!

  • charproc 1 Apr, 2008

    Sounds good... I'm going to shop for the ingredients right away!

  • LeighH 11 Dec, 2007

    I even cleaned the seeds from the tomatoes and filled them with the filling also! Very good.