Chicken Skinnytaste Style or Chicken Stuffed with Ricotta Cheese and Spinach is the perfect recipe to make for dinner this week!
Chicken Stuffed with Ricotta Cheese
If you’re looking for a recipe to make for your family that’s easy, delicious and QUICK, then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach.
It’s easy to make AND you can have it on the table in just under an hour or even faster if you prepare the chicken earlier in the day. It’s also elegant enough to serve for company or a holiday meal.
This recipe for Chicken Stuffed with Ricotta Cheese is an older recipe on the blog but it’s so popular. I finally updated it with a recipe card that you can print out and add to your recipe file.
You can put this recipe together early in the day and when you come home from work or church place it in the oven to bake. If you’re serving it for company, place the chicken in the oven just a few minutes before your company arrives. By the time you’ve had your appetizers and visited with everyone the chicken will be ready to serve.
Your company will enjoy the beautiful presentation when they cut into the chicken as well. You can serve this with buttered noodles or spaghetti with extra marinara sauce. Garlic bread served with my recipe for Homemade Garlic Butter is a definite must as well!
How to Make this Easy Chicken Recipe
Place each chicken cutlet seam side down in a baking dish that has been sprayed with non-stick cooking spray and bake in a 425 degree oven for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees.
Remove the baking dish from the oven and spread marinara sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another 5 minutes or until the cheese is bubbly.
- 5 chicken cutlets pounded thin
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese divided
- 1 egg
- Half a package of 10 ounce size frozen spinach squeezed dry.
- 1/2 cup ricotta cheese
- Mozzarella cheese
- Tomato Sauce
- salt and pepper to taste
Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
Lay the chicken cutlets out on a cutting board and spread about 2 Tablespoons of the cheese and spinach mixture on top of each cutlet.
Roll each chicken cutlet up and secure with toothpicks.
Beat the egg and place in a flat dish.
Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.
Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
Return to the oven and bake for another 5 minutes or until the cheese is bubbly.
I used HALF of a 10 ounce box of frozen chopped spinach for this recipe.
Make sure the spinach is squeezed dry before adding it to the ricotta cheese.
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