Step-by-Step Guide to Prepare Award-winning Ricotta Stuffed Chicken Breasts

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13 Jun, 2021

Ricotta Stuffed Chicken Breasts. This easy, filling Ricotta Stuffed Chicken Bake makes for a tasty weeknight meal! This Ricotta Stuffed Chicken Bake is a quick, easy, and delicious Italian dish your whole family is sure to love. My husband said this was so good.

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. Learn how to make Ricotta-and-Ham-Stuffed Chicken Breasts.

Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, ricotta stuffed chicken breasts. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This easy, filling Ricotta Stuffed Chicken Bake makes for a tasty weeknight meal! This Ricotta Stuffed Chicken Bake is a quick, easy, and delicious Italian dish your whole family is sure to love. My husband said this was so good.

Ricotta Stuffed Chicken Breasts is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Ricotta Stuffed Chicken Breasts is something that I have loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have ricotta stuffed chicken breasts using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ricotta Stuffed Chicken Breasts:

{Make ready of Chicken and Filling.
{Prepare 6 large of boneless chicken breasts.
{Make ready 15 oz of ricotta cheese.
{Make ready 4 oz of grated mozzarella.
{Make ready 1 of egg.
{Take 2 tbsp of parsley.
{Take 2 tsp of garlic powder.
{Get 1/2 tsp of salt.
{Prepare 1/4 tsp of pepper.
{Make ready of Sauce.
{Get 30 oz of tomato sauce.
{Get 1/2 cup of red wine.
{Get 1 tbsp of parsley.
{Get 1 tsp of garlic powder.
{Prepare 1 tsp of salt.
{Take 1/2 tsp of pepper.
{Make ready 1/2 tsp of oregano.
{Get 1/2 tsp of marjoram.
{Prepare 1/4 tsp of sweet basil.

Ricotta-and-Ham-Stuffed Chicken Breasts. this link is to an external site that may or may not meet accessibility guidelines. Who says chicken breasts have to be boring? Here, a savory mushroom, herb and ricotta mixture is inserted under the skin of chicken breasts to Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. To stuff chicken, place it on a clean work surface.

Steps to make Ricotta Stuffed Chicken Breasts:

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..

With one hand on top of chicken breast and the other keeping opening closed, press filling to edges. Tender chicken breasts, creamy ricotta cheese, mushrooms sauteed in sherry & bacon, make this stuffed chicken breast recipe one of the best ever!! Roll the chicken breast up and secure all sides with toothpicks. This stuffed chicken breast recipe uses sweet cranberry and creamy ricotta to transform simple chicken breasts into a heavenly meal that will impress your family and friends. Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.

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