Made This Recipe? Add Your Photo
Not sure but I think I got this recipe from a Sorrento cheese package and it has served me well. Nowadays it's hard to find chicken breasts with the skin still on, but if your grocery store doesn't have it you can ask them to get them and let you know when they will have them. The skin is very important to help the stuffing stay in place nice. Enjoy.
- 1 tablespoon vegetable oil
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 3 cups frozen chopped spinach, cooked and well drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried basil
- 1 cup ricotta cheese
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese
- 1 egg
- 1⁄2 teaspoon salt
- 2 lbs chicken breasts, boneless with skin on about 6 breasts
- In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
- In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
- Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
- Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
- Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.