Well, I managed to snag some chicken breast for $5 at Publix, and found a recipe that I was sure to enjoy. I love the idea of stuffing poultry because it tends to scream for help from other ingredients. I love chicken, mostly because you can add so many flavors to it. It's like a canvas for food. Today, I decided to stuff it. I made a very Italian chicken breast stuffed with spinach and ricotta. I thought of it as a lasagna without the pasta. I decided to serve rolls with it on the side, though Albert thought a salad would be nice instead. I am not a fan of salads, so I chose not to pay attention to him. What else is new? haha
In the end, my dish came out delicious! I hope you enjoy it!
3-4 chicken breasts
1 container of ricotta cheese (15 oz)
1 bag of mozzarella (8 oz)
1 box of frozen spinach- thawed and drained: squeeze out all the juice from the spinach
1/2 cup of Parmesan cheese-grated
2 eggs
salt and pepper to taste
1 jar of red pasta sauce, I used vodka sauce (it was on sale!)
DIRECTIONS!
1. pre heat the oven to 350degrees.
2. Cut a pocket into each breast and season them inside and out with salt and pepper
3. Put the chicken aside.
4. In a bowl, mix the spinach, ricotta, eggs, 3/4 of the mozzarella and Parmesan together to create the filling
5. Fill each chicken breast with the filling and put them in a lightly greased baking dish.
6. Glop the rest of the filling right over the chicken.
7. Pour the red sauce over the chicken and top it with the remaining mozzarella cheese
8. Bake for about 50-60 minutes, and let it cool for about 10 minutes.
ENJOY!!
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