Ricotta Stuffed Chicken
Recipe by: Tracy L. Hughes
Serves: 4-6 Prep time: 20 min
8 thin sliced boneless skinless chicken breasts
2 cup breadcrumbs
1/2 cup Romano cheese
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
Pepper to taste
1 tbsp garlic salt
1/2 cup Olive oil
24 ounces ricotta cheese
2 ounces fresh Spinach
1/2 cup fresh chopped basil
Preheat oven to 350
CHICKEN: Pound each chicken breast out with the flat side of a meat tenderizer. Wash with cold water and pat dry.
In a shallow bowl scramble the eggs and in a separate shallow bowl combine the breadcrumbs, Romano cheese, basil, parsley, garlic salt and pepper. Dip each piece of chicken in the egg, letting excess egg drip off before coating in the breadcrumb mixture. Thoroughly coat each side of the chicken and place on a plate until all the chicken is ready for frying
Heat oil in a large frying pan over medium heat. Add breaded chicken breast and cook approximately 3-5 minutes per side or until golden brown. Remove chicken from pan and set on paper towels to absorb excess oil.
FILLING: While chicken is cooling prepare ricotta cheese filling. In a medium size bowl add the ricotta cheese, spinach, basil and egg. Stir until well blended.
Spread 2 tablespoons of the ricotta cheese mixture over each piece. Roll chicken and stick a long toothpick through the chicken to hold it in place. Sometimes the chicken will crack and that’s okay. Just do your best. Set in baking dish.
I prefer to use my own spaghetti sauce to bake the Ricotta Stuffed Chicken in but as a quick fix you can use any store or restaurant bought ready made marinara/spaghetti sauce.
Bake chicken on 350 degrees for 45 minutes to one (1) hour.