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1 lb Spinach 4 Ounces Ricotta or cottage cheese 2 Egg whites lightly beaten Salt and pepper, to taste 4 Chicken breasts, roughly 8 ounces each 2 Tbsp Clarified butter Mix the chicken breast stuffing together beforehand: cheese, egg whites, finely chopped spinach, and. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination.
Fresh garlic-tinged spinach and creamy ricotta blend seamlessly together to give the chicken. Preheat oven to 400° F. In a sauté pan over medium heat, add the oil and spinach, cooking until the spinach begins to wilt; about 3-5 minutes. Stir in ricotta and cook for an additional 30-60 seconds.
Set aside and allow to cool. Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours. Preheat oven to 425 degrees F. In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach. Melt butter on low medium in the same saute pan used for spinach.
Turn heat up to medium high and with tongs holding the chicken breasts together so the stuffing doesn’t spill out, gently lift the stuffed chicken and place into hot pan. Sear on one side for 3 minutes, then gently flip with tongs to sear the other side. 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. Cut a pocket in the side of each chicken breast and stuff with the spinach mixture. Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.
Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken. Use a sharp knife to make a pocket into the chicken breasts, or you could cut them up horizontally,without cutting all the way through. In a bowl, mix together the ricotta, chopped spring onions and thawed spinach, and stuff the chicken breasts with it.
Season the chicken. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through. Ricotta Cheese and Spinach Stuffed Peppers tub ricotta cheese, chicken soup base, Salt and pepper, Parmesan cheese, medium or large green, red or yellow bell peppers, lean ground turkey or beef, spinach leaves, garlic cloves.
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