A delicious spin on Italian cuisine, this recipe is really easy to follow and always turns out great. You can serve the chicken over your favorite pasta with your favorite sauce. My favorite sauce to serve with this dish is a creamy pesto.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

    Advertisement
  • In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper, and cumin. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture, and roll up. Place the rolls in prepared baking dish, seam side down.

  • Bake in preheated oven until juices run clear, about 30 minutes. Cool slightly before slicing and serving.

Nutrition Facts

386 calories; 17.6 g total fat; 105 mg cholesterol; 555 mg sodium. 16.8 g carbohydrates; 42 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2008
And by four stars I mean with the changes suggested by others- I seasoned the chicken for extra flavor and used garlic Parmesan cheese and other seasonings in with the filling. With those changes it was really good! Read More
(22)

Most helpful critical review

Rating: 3 stars
12/18/2007
We liked the idea of this recipe but the filling was rather bland. Overall it tasted ok and had a great texture and presentation but if I made this again I would mix in stronger cheese along with quite a bit of garlic onion and herbs for more flavor. Read More
(16)
26 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/06/2008
And by four stars I mean with the changes suggested by others- I seasoned the chicken for extra flavor and used garlic Parmesan cheese and other seasonings in with the filling. With those changes it was really good! Read More
(22)
Rating: 4 stars
02/06/2008
And by four stars I mean with the changes suggested by others- I seasoned the chicken for extra flavor and used garlic Parmesan cheese and other seasonings in with the filling. With those changes it was really good! Read More
(22)
Rating: 3 stars
12/18/2007
We liked the idea of this recipe but the filling was rather bland. Overall it tasted ok and had a great texture and presentation but if I made this again I would mix in stronger cheese along with quite a bit of garlic onion and herbs for more flavor. Read More
(16)
Advertisement
Rating: 5 stars
04/07/2011
Its a great base recipe!! I saw the bland comments and wanted to make sure people dont RINSE their artichokes. Also I added some cooked crumbled bacon about 4 peices. It added a nice salty flavor!! Read More
(16)
Rating: 5 stars
11/07/2007
I made this dish for my kids husband mother and step dad and the adults LOVED it!! The subtle flavor of the artichokes and ricotta cheese was incredible!! My son ate it without complaints but did admit it wasn't his favorite. My daughter who is the pickiest eater I know was too freaked out about the artichoke hearts and refused to eat it. Otherwise I'd say it was a big hit! I did add a little parmesan to the mix and seasoned the chicken breast with some basil. Great side dish with this is brown rice with a touch of cilantro lemon zest and parmesan cheese. Read More
(10)
Rating: 4 stars
08/17/2010
I made some changes. Used low fat ricotta and infused olive oil with garlic and salt and brushed it over the breasts before putting in the oven. Also thinking that the breasts would be too pale I sprinkled paprika over them. The result was a moist delicious stuff breast that my co workers and family raved about. Thanks for the recipe I will definitely prepare it again. Read More
(9)
Advertisement
Rating: 4 stars
01/18/2012
I added a sprinkle of locatelli cheese and a little garlic powder to the filling and a sprinkle on top with a little herb infused olive oil very easy and tasty Read More
(8)
Rating: 5 stars
03/15/2010
I think the problem is the definition of "a pinch". Don't be shy with the cumin and black pepper. I also sprinkled Parmesan and the extra stuffing over the top of the chicken while it was cooking. It was very good and will be repeated. Read More
(6)
Rating: 3 stars
02/14/2012
I followed the instructions exactly; it was okay quite bland though. I served it with Alfredo sauce and salted the chicken too. Not sure if i'd make this again. Read More
(5)
Rating: 1 stars
10/18/2010
I want to start by saying this is an amazingly easy & super quick meal. It has a ton of potential. I followed the recipe fairly close but decided to add some garlic and italian seasoning to help out the flavor but it didn't work it was very bland. This recipe needs more flavor and spices. The cumin (I doubled) isn't noticeable. I even mixed early so the seasonings could marinate into the cheese. I am not good at spices (don't know enough about what to mix) so I didn't put too much in. Some one who knows what they are doing could make this amazing! Read More
(4)