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.
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- 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
- 1In 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.
- 2In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
- 3Place 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.
- 4Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear.
- 5Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.
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Nutritional Facts for Sorrento Stuffed Chicken Breasts
Serving Size: 1 (316 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 665.2
- Calories from Fat 355
- Total Fat 39.4 g
- Saturated Fat 15.2 g
- Cholesterol 246.0 mg
- Sodium 774.9 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 4.2 g
- Sugars 2.6 g
- Protein 66.3 g