How are things going? My week has been good so far. I have a new nephew and he is a beautiful baby. I want to congratulate my brother and sister in law. Little Joshua is adorable and I can't wait to meet him! It is always nice when you can focus on happy events instead of bad. To celebrate the arrival of my new nephew I decided to make a new chicken dish. After the success of my last attempt at recipe writing I wanted to create something else new. I am always trying to find new ways to cook chicken because lets face it, chicken can taste blah some times. I, myself, am not a huge fan of it. Give me a steak or fish any day.
This is a little time consuming but so worth it. My hubby loved it and already asked for it again which means I can count it as a win. Yay for me!
Ricotta and Spinach Stuffed Chicken Breast with Pasta
For the Filling
- 1/2 c of ricotta cheese
- 1 tsp. of Italian seasoning
- 1/8 tsp. salt
- 1/4 tsp. black pepper
- 1 c spinach leaves chopped
- 2 T of parmesan cheese
- 1/4 c mozzarella cheese
- 1/4 c parmesan cheese
- 1 c Italian bread crumbs
- 1/2 tsp. garlic powder
- salt and pepper
- 1/2 c of flour
- 2 chicken breasts butterflied and pounded thin
- 4 pieces of kitchen twine
- 4 T of olive oil
- 1/2 lb. of pasta
- 2 eggs beaten
- favorite marinara sauce
- 2 slices of Havarti cheese or your favorite white cheese
- Preheat oven to 400
- Combine all of the filling ingredients and set aside
- Cook the pasta according to package directions and set aside. I like to butter the pasta after it comes out so it does not stick together.
- If you have not pounded out the chicken, pound it thin, and then sprinkle salt and pepper on both sides.
- Spread half the filling on each chicken breast and roll it together to seal.
- Take the kitchen twine and wrap around the chicken to seal the filling inside.
- Dip the chicken in the egg, followed by the flour, back into the egg, and then into the breadcrumbs mixture.
- Heat oil in the pan and brown the chicken on both sides, about 5 minutes per side
- Transfer to baking dish, cover with foil and bake about 20 - 25 minutes until cooked through
- Remove foil after 15 minutes otherwise it will be a little soggy on the bottom
- Top with cheese and melt
- Serve over pasta topped with the marinara sauce. I made my own but it needs a little tweaking before I share it.
- Sprinkle with additional parmesan cheese if desired.
I love how this turned out. It was delicious and definitely did not taste like another boring chicken dinner. I think next time I will add a little bit of red pepper flakes to give it a little kick but you can bet I will be making this again. I hope you give it a try and love it as much as we did. On a side note it was a little difficult to find the twine under the breading but once you do cut it off carefully so you don't lose much of the goodness topped on the chicken. I hope you have a good rest of the week and I will talk to you soon.