Hey friends! Hope you’re all having a great week! I made this recipe earlier in the week because I wanted to change things up with a new chicken dish and it was really good! To keep it on the healthier side, I lessened the ricotta cheese and added more spinach + mushrooms and it was a hit! If you’d like, you can also sub the egg for egg whites as well. Can’t wait to make this again 🙂
INGREDIENT LIST (Makes 4-6 servings)
- 4 chicken breasts
- 1 pack of mushroom caps
- 1 package of frozen spinach
- 1 egg
- 3/4 cup ricotta part skim cheese
- 1 teaspoon nutmeg
- 4 tablespoons of Italian bread crumbs (or panko bread)
- 3 cloves of garlic (or garlic powder)
- olive oil
- salt/pepper
- toothpicks
STEP ONE: In a pan, saute garlic, mushrooms, and spinach in olive oil until softened (about 5-7 minutes) on medium heat.
STEP TWO: In the meantime, add egg, breadcrumbs, cheese, and nutmeg into a bowl. Set aside.
STEP THREE: Preheat oven to 350 degrees. Line baking dish with foil and drizzle with olive oil, salt, pepper, and breadcrumbs. Butterfly each chicken breast and place on the foil. Also drizzle each breast with olive oil, salt and pepper.
(Note: the ingredients call for 4 chicken breasts, but I only had 3 on hand..opps!)
(Note: the ingredients call for 4 chicken breasts, but I only had 3 on hand..opps!)
STEP FOUR: By this time, your spinach + mushrooms should be done. Remove from heat and mix well with all other ingredients in the bowl. Yum 🙂
STEP FIVE: Stuff each chicken breast and secure with toothpicks. I overstuffed mine because that’s how I like it and there was plenty left over for a 4th breast.
STEP SIX: (optional) I sprinkled some bread crumbs on top before placing it in the oven. Bake for about 40 minutes. Remove and enjoy!
(I would recommend you cut the chicken first before removing the toothpicks if you decide to divide up the portions. As you can see, each stuffed chicken breast was huge.)
(I would recommend you cut the chicken first before removing the toothpicks if you decide to divide up the portions. As you can see, each stuffed chicken breast was huge.)
I paired our stuffed chicken with roasted broccoli and potatoes. Perfectly moist, juicy, and flavorful! And, as you can see, I was very generous with my “stuffing” 🙂 Nom nom nom!
this sounds sooo delicious! i am not a huge fan of mushrooms but my husband loves them so i’d probably sub the shrooms with something else in my chicken 🙂
I wished my hubby liked mushrooms because this looks ah.mah.zing!! I might make it for a girls luncheon or a dinner when he is out of town! 😀
This looks delicious! I am always looking for new ways to spice up chicken. Can’t wait to try this one!
Oh my gosh, thanks so much for sharing! Pinned!
this looks great, I just posted a chicken breast recipe as well..stop on over if you get time..
Oh my these look delicious! I loved stuffed chicken, I will definitely be trying this!
YUMMY! I think it is time for me to hit the grocery store! Thank you for sharing. This looks delicious!
As soon as I saw the pic with the mushrooms and spinach, you had me hooked! So yummy looking, I may have to try it out.
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