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.
This is an 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. As a result, this recipe is 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 from 2013, 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.
How to Make this Easy Chicken Recipe
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!
Make sure you print out the recipe below and save it for later!
- 5 boneless chicken breasts pounded thin
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese divided
- 1 egg
- 1/2 cup frozen chopped spinach squeezed dry
- Half a package of 10 ounce size frozen spinach squeezed dry.
- 1/2 cup ricotta cheese
- 5 slices Mozzarella cheese
- 1/2 cup marinara sauce
- salt and pepper to taste
Let’s Get Cooking!
Combine the chopped spinach with the ricotta cheese.
Spread about 2 tbsp. of the cheese and spinach mixture on top of each boneless chicken breast that you have pounded thin.
Roll each chicken cutlet up and then dip in the beaten egg followed by the breadcrumb mixture.
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.
How to Serve Chicken Stuffed with Ricotta Cheese
This was such an incredible meal and very filling. For our side dishes, I made a delicious tossed salad and homemade garlic bread. You could also serve buttered noodles or buttered pasta tossed with parsley and Parmesan cheese.
You might also Enjoy these Side Dish Recipes:
- Twice Baked Potatoes
- Creamy Mashed Potatoes
- Roasted Asparagus
- Bacon Roasted Cheesy Potatoes
- German Creamy Cucumber Salad
- Fiesta Corn Salad
Make sure the spinach is squeezed dry before adding it to the ricotta cheese. The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 174mgSodium: 716mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 54g
Make sure the spinach is squeezed dry before adding it to the ricotta cheese.
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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