Spinach-Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Combining spinach and chicken in one dish is a favorite standby for country cooks. The addition of ricotta and Parmesan cheeses makes this chicken extraordinary. Ingredients:
1 medium onion, chopped |
1 tablespoon butter |
3 tablespoons olive oil, divided |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1/2 cup ricotta cheese |
1/2 cup grated parmesan cheese |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 chicken breast halves (bone in) |
1/4 teaspoon dried thyme |
additional salt to taste |
Directions:
1. In a large skillet, saute onion in butter and 1 tablespoon oil until tender. Add spinach; cook until heated through and any moisture has evaporated. Remove from the heat; cool. Stir in cheeses, basil, salt and pepper. Loosen skin on one side of each chicken breast. Place 1/3 cup filling under skin; place chicken with filling side up in an ungreased 13-in. x 9-in. baking dish. Drizzle with remaining oil. Sprinkle with thyme and salt. Bake, uncovered, at 375° for 45 minutes or until chicken juices run clear. Yield: 6 servings.
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