When it comes to satisfying your taste buds, few dishes can rival the ricotta spinach and ham stuffed chicken breast marsala with pine nut pilaf. This culinary masterpiece combines the savory flavors of ricotta cheese, spinach, and ham, enveloped in a tender chicken breast, all bathed in a rich marsala wine sauce. Served alongside a fluffy pine nut pilaf, this dish is a symphony of flavors that will transport you to a realm of culinary bliss. So, prepare to embark on a culinary journey as we delve into the secrets of creating this extraordinary meal.
Here are our top 8 tried and tested recipes!
MARIA'S STUFFED CHICKEN BREASTS
This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!
Provided by Maria Fontana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 26.3 g, Cholesterol 231.3 mg, Fat 26.3 g, Fiber 5.6 g, Protein 58.3 g, SaturatedFat 13.4 g, Sodium 1101.5 mg, Sugar 11.4 g
CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA
This is a colorful and delicious way to doctor up simple chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Drain spinach; transfer to a large bowl.
- Add ricotta, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.
- 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.
- 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.
Nutrition Facts : Calories 464 g, Fat 19 g, Fiber 2 g, Protein 64 g
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
- Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
- Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
- Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
RICOTTA AND HAM STUFFED CHICKEN BREASTS
Great for kids! This recipe costs $1.68 per serving. I found this recipe in All Magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine ricotta, parmesan, basil and garlic.
- Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each.
- Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
- Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
- In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 minutes; flip and cook on second side for an additional 4-5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.
HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper
Provided by Camille Bergerson
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Cut a pocket into the side of the chicken breast.
- Season chicken with salt and pepper.
- Stack the two cheeses and spinach on top of the ham and roll up tightly.
- Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
- Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
- Fry the chicken until golden brown on both sides.
- Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
- Enjoy!
- Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
CHICKEN WITH HAM, SPINACH & PINE NUTS
A restaurant-style Mediterranean dish of roast chicken breast with stuffing and crème fraîche finished with a white wine sauce
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
- Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
- Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
- Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
- Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
Tips:
- For a crispier chicken breast, sear the chicken in a pan before baking it in the oven.
- If you don't have a meat mallet, you can use a rolling pin to flatten the chicken breasts.
- To make the Marsala sauce, use a good quality Marsala wine. A dry Marsala will give the sauce a more robust flavor, while a sweet Marsala will give it a sweeter flavor.
- If you don't have pine nuts, you can substitute slivered almonds or walnuts.
- To make the pilaf, use a long-grain rice, such as basmati or jasmine rice.
- If you don't have chicken broth, you can use water instead.
Conclusion:
Ricotta spinach and ham stuffed chicken breast Marsala with pine nut pilaf is a delicious and elegant dish that is perfect for a special occasion. The chicken is moist and flavorful, the Marsala sauce is rich and creamy, and the pine nut pilaf is a perfect accompaniment. This dish is sure to impress your guests!
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