A second course of taste, simple and quick to prepare, but with a guaranteed effect? The chicken breast stuffed with a filling made of spinach, ricotta and Parmesan cheese. Here I am presenting to you Ruth Chris Stuffed Chicken Recipe with little variations. Hope you will enjoy.
The chicken breast is a healthy and natural food, its lean meat but high in protein and perfectly adapted to the diet of those who must hold off the calories, or is forced to a culinary diet low in fat.
The chicken breast is also a precious ally for those who are not very expert in cooking or have little time to stay in the kitchen, as it can be prepared quickly and with little effort.
However, one should not make the mistake of seeing this versatile ingredient as something too simple and banal to always bring to the table in the same way.
With a little imagination, it is possible to transform chicken breast into a real delicacy, a tasty delicacy that can make a lunch or dinner truly special, making the whole family happy.
Ingredients
- 1 chicken breast divided in two
- 120 g of cooked and chopped spinach
- 120 g of cottage cheese
- 30 g of grated Parmesan cheese
- 1 egg
- Walnut nutmeg to taste
- Salt and pepper to taste
- Extra virgin olive oil to taste
How to make stuffed chicken breast
Let’s start preparing the filling of our stuffed chicken breast: add the previously cooked and chopped spinach to the ricotta, mix and add the grated Parmesan.
Continue with a pinch of salt and pepper, a grated nutmeg and an egg.
Now let’s take our two chicken breasts and create a pocket for each, cutting the fillets lengthwise.
Let’s stuff them with the filling. Make sure you don’t overfill it or it will come out when cooked. You can also close the pocket with toothpicks.
Heat some extra virgin olive oil in a pan and sear the chicken breasts on both sides for a few minutes. Let’s go up and pepper.
Transfer the two fillets to a pan, on the bottom of which we first poured a drizzle of extra virgin olive oil, and cook in a ventilated oven at 170 ° for about 15 minutes.
Ruth Chris Stuffed Chicken Recipe
Ingredients
- 1 chicken breast divided in two
- 120 g of cooked and chopped spinach
- 120 g of cottage cheese
- 30 g of grated Parmesan cheese
- 1 egg
- Walnut nutmeg to taste
- Salt and pepper to taste
- Extra virgin olive oil to taste
Instructions
- Let's start preparing the filling of our stuffed chicken breast: add the previously cooked and chopped spinach to the ricotta, mix and add the grated Parmesan.
- Continue with a pinch of salt and pepper, a grated nutmeg and an egg.
- Now let's take our two chicken breasts and create a pocket for each, cutting the fillets lengthwise.
- Let's stuff them with the filling. Make sure you don't overfill it or it will come out when cooked. You can also close the pocket with toothpicks.
- Heat some extra virgin olive oil in a pan and sear the chicken breasts on both sides for a few minutes. Let's go up and pepper.
- Transfer the two fillets to a pan, on the bottom of which we first poured a drizzle of extra virgin olive oil, and cook in a ventilated ovenat 170 ° for about 15 minutes.
