Don’t you just love when you find an easy chicken recipe? Chicken really is an easy protein to work with for dinner. But it can get boring if you are constantly using the same recipes. Which is why I love this Chicken Stuffed with Ricotta Cheese and Spinach.
This recipe is an updated version of a very popular recipe here on the blog that I posted a few years ago. I mean, it’s very popular. It’s been in the top five for years.
So why update it? Well, I wanted to see if I could make it without the breadcrumbs and I did. I like THIS version so much better. The ricotta cheese with spinach makes the chicken taste amazing. I know your family will love this recipe as much as mine.
Chicken Stuffed with Spinach and Ricotta Cheese
Spread the ricotta cheese and spinach mixture on top of each chicken breast. I always lay a piece of waxed paper down on my cutting boards when I’m working with any meat. Makes cleanup so easy.
- 2 boneless, skinless chicken breasts pounded thin
- 1/4 cup Parmesan cheese
- 1/4 cup to 1/2 cup frozen spinach squeezed dry
- 1 cup ricotta cheese
- Tomato Sauce
- Italian seasoning or your favorite herbs
- salt and pepper to taste
In a bowl, mix together the ricotta cheese, spinach and Parmesan cheese together.
Make sure your spinach is squeezed completely dry.
Lay the chicken cutlets out on a cutting board and spread some of the ricotta cheese mixture on top.
Roll each chicken cutlet up and secure with toothpicks if needed.
Spread a layer of tomato sauce in the bottom of a baking dish that has been sprayed with cooking spray.
Place each chicken breast in the baking dish seam side down.
Sprinkle each chicken breast with Italian seasoning, salt and pepper.
Bake in a 375 degree oven for about 25 minutes or until the chicken is cooked to a temperature of 165 degrees.
You can also drizzle some olive oil on top of each chicken breast before baking.