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  Ricotta & Spinach-Stuffed Chicken Breast
 

Chicken breasts are flattened then stuffed with a spinach and herbed ricotta cheese combination, then they're baked to perfection.

Ingredients

1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry

2/3 cup part-skim ricotta cheese

1 tbsp. shredded fresh parmigiano-reggiano cheese

1 tsp. grated lemon rind

1/2 tsp. black pepper

1/4 tsp. crushed red pepper

1/4 tsp. salt

2 garlic cloves, minced

4 skinless, boneless chicken breast halves

8 very thin slices prosciutto
cooking spray
 
 
Directions

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. 
Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes. 
Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned. 
Bake in baking pan for 8 minutes or until chicken is done.