– **Title**: Italian Stuffed Chicken Breast
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup spinach, fresh, chopped
– 1 cup ricotta cheese
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste
– 1 cup marinara sauce
– 2 tbsp olive oil
– Fresh basil leaves, for garnish (optional)
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Using a sharp knife, carefully cut a pocket into each chicken breast, ensuring not to cut all the way through.
4. Stuff each chicken breast with the cheese and spinach mixture, securing the opening with toothpicks if needed.
5. In an oven-safe skillet, heat olive oil over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side, until golden brown.
6. Pour marinara sauce over the chicken breasts in the skillet.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 75°C).
8. Remove from the oven, let it rest for 5 minutes, and garnish with fresh basil if desired. Serve hot.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for stuffing. If you’re looking for a leaner option, you could also use turkey breasts.
Ricotta Cheese: This adds creaminess to the filling. If you’re dairy-free, try using tofu blended with a bit of lemon juice or cashew cream as a substitute.
Spinach: Fresh spinach is ideal, but frozen works well too; just squeeze out excess water after thawing. You can use kale for a stronger flavor.
Sun-Dried Tomatoes: They bring a sweet and tangy flavor. If you don’t have them, roasted red peppers can be a great alternative.
Cheeses: Mozzarella and Parmesan add richness. Feel free to swap in provolone for mozzarella or nutritional yeast for a dairy-free version.
Garlic: Fresh is always best, but garlic powder can substitute in a pinch. Just use less since it’s more concentrated.
How Do I Properly Stuff Chicken Breasts?
Making the perfect pocket for stuffing is key to this recipe. Here’s a simple guide to ensure your chicken stays moist and full of flavor:
- Use a sharp knife to slice each chicken breast horizontally, leaving a small flap on one side—this is your pocket.
- Be careful not to cut all the way through! You want to create a space that holds the filling without spilling out.
- If the chicken breasts are thick, you might want to pound them gently to make the pocket deeper.
- Once filled, ensure to secure the openings with toothpicks. This helps keep the stuffing inside during cooking.
How to Make Italian Stuffed Chicken Breast?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Cheese Filling:
- 1 cup ricotta cheese
- 1 cup spinach, chopped (fresh or frozen)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Cooking:
- 1 tablespoon olive oil
- 1 cup marinara sauce (for topping)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes for preparation and around 30 minutes to cook in the oven. So, set aside about 45 minutes total to prepare, cook, and enjoy your Italian Stuffed Chicken Breast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready to go when your chicken is stuffed and seared!
2. Prepare the Cheese Filling:
In a medium bowl, mix together the ricotta cheese, chopped spinach, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, and a little salt and pepper. Stir everything until it’s well combined and deliciously ready to fill your chicken!
3. Stuff the Chicken Breasts:
Take each chicken breast and carefully slice it horizontally to create a pocket, but don’t cut all the way through. Season the outside of the chicken with salt and pepper to enhance the flavor. Now, fill each chicken breast pocket generously with the cheese mixture. If the filling is overflowing, you can secure the openings with toothpicks to keep everything inside while cooking.
4. Sear the Stuffed Chicken:
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes on each side until they’re golden brown. This step adds wonderful flavor!
5. Bake the Chicken:
After searing, pour the marinara sauce over the chicken in the skillet. Then, transfer the whole skillet to your preheated oven and let it bake for 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C).
6. Serve and Enjoy:
Once baked, take the skillet out of the oven and let the chicken rest for a few minutes. This will help keep it juicy! Before serving, sprinkle some fresh basil leaves on top for that extra touch of flavor and color. Now, enjoy your yummy Italian Stuffed Chicken Breast!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, make sure to thaw it completely and drain any excess liquid before adding it to the cheese mixture. This helps prevent the filling from becoming watery.
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, you can substitute it with cottage cheese or cream cheese for a similar texture. Just blend the cream cheese to smooth it out, or mash the cottage cheese slightly for a creamier consistency.
How Do I Store Leftovers?
Leftover stuffed chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature until warmed through, or use a microwave for quicker reheating, covering with a damp paper towel to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken up to the point of baking! Keep the stuffed chicken breast in the refrigerator covered for up to a day. When ready to cook, just add a few extra minutes to the cooking time as it will be cold from the fridge.
