marsha-tbay
Well-known member
Stuffed Chicken Breasts
2 cups ricotta cheese
1/2 pound fresh spinach, washed and chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyere or Swiss cheese (2 oz)
2 clove garlic, minced
1/4 t. salt
1/4 t. pepper
1 egg
4 chicken breasts, boned
2 T. butter or margarine
Combine ricotta cheese, spinach, Parmesan cheese, Gruyere cheese, garlic, salt, pepper and egg in a large bowl, stirring well.
Gently separate chicken skin form flesh, forming pockets. Stuff each pocket with 1 cup spinach mixture and secure with a wooden pick.
Place chicken breasts, skin side up in a greased 13 x 9" baking dish. Dot with butter.
Bake at 350 for 50 to 60 minutes until done, basting every 10 minutes with pan juices.
Cut chicken breasts in half before serving. Serves 8
Source: Palette to Palate
The Junior League of St. Joseph and Albrect Art Museum, St. Joseph, Missouri
Lynnda
2 cups ricotta cheese
1/2 pound fresh spinach, washed and chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyere or Swiss cheese (2 oz)
2 clove garlic, minced
1/4 t. salt
1/4 t. pepper
1 egg
4 chicken breasts, boned
2 T. butter or margarine
Combine ricotta cheese, spinach, Parmesan cheese, Gruyere cheese, garlic, salt, pepper and egg in a large bowl, stirring well.
Gently separate chicken skin form flesh, forming pockets. Stuff each pocket with 1 cup spinach mixture and secure with a wooden pick.
Place chicken breasts, skin side up in a greased 13 x 9" baking dish. Dot with butter.
Bake at 350 for 50 to 60 minutes until done, basting every 10 minutes with pan juices.
Cut chicken breasts in half before serving. Serves 8
Source: Palette to Palate
The Junior League of St. Joseph and Albrect Art Museum, St. Joseph, Missouri
Lynnda