Dawn’s Stuffed Chicken Breast

Dawn’s Stuffed Chicken Breast




Skinless, boneless chicken breast (or 6 small breast) salt and pepper to taste 4 large
Olive Oil 1 tablespoon
Ricotta cheese 1 - 15oz
Package frozen chopped spinach, thawed and drained 1 - 10oz
Garlic, minced, & dash of nutmeg 3 cloves
Egg, beaten 1
Shredded mozzarella cheese, divided 1 - 8oz
Grated parmesan cheese 1 cup
Spaghetti sauce (I use Classico 4 cheese or make my own) 16 ounce


  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  • In a large skillet coat with oil, and brown both sides of chicken, remove and let cool
  • In a medium bowl, combine the ricotta, spinach, garlic, nutmeg, egg and ¾ of the mozzarella cheese. Mix well and stuff each breast with ¼ of the mixture; secure with toothpicks and place stuffed breasts in a 9×13 inch baking dish. Pour 1c of sauce on bottom of baking dish, and then place stuffed chicken in pan and pour the rest of the sauce over all.
  • Bake covered at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
  • The last 15min’s of baking spread the rest of the Mozzarella & Parmesan cheese over the top, bring the heat up to 475 degrees, cook until you get a nice brown crust on top (keep an eye on this, you don’t want to burn the top).

NOTE: If you choose not to use the toothpicks, (can be a real pain) that’s ok the cheese oozes out into the sauce which is yummy too.  I make sure to use chopped frozen spinach rather than whole leaf. Once it’s thawed I squeeze out the access juice and actually ran my knife through it some more to ensure smaller pieces.  For the sauce: I sautéed mushrooms and garlic and added it to the store bought sauce for extra flavor.  Serve with a side of pasta, or grilled asparagus. ENJOY !!!!


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