RECIPE: Maria's Stuffed Chicken Breasts

Tried this one last night:

Maria's Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

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 medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.


I halved the recipe for just me and Kent, and we ended up splitting a chicken breast (with all that filling they are BIG - they looked like chicken balloons)! The filling was VERY plentiful and I didn't think flavorful enough, needed some more seasoning (more garlic and some Italian Seasoning next time), but I will most likely make this again. It was very pretty, good with some pasta, and really pretty easy to put together. For baking, I suggest 40 minutes covered in foil (leave the cheese off) then uncover, add cheese and bake for 15-20 minutes for that nice golden brown crust of cheese. Next time I will add more spaghetti sauce to the pan too, for some extra sauce to put over pasta.


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