-
-
My review
Ricotta and Artichoke-Stuffed Chicken Breasts
0
Rachel
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 386Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- 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
Share
Explore more
Reviews
Read all reviews 1624 Ratings
-
-
-
-
-
Most helpful positive review
2/5/2008
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 cha...
Most helpful critical review
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...
Most helpful
Most positive
Least positive
Newest
2/5/2008
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 cha...
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...
4/6/2011
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 flav...
11/7/2007
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 bu...
8/14/2010
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 pa...
1/18/2012
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
3/13/2010
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 cookin...
2/14/2012
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.
4/5/2012
Very bland. Giving it a 3 star was generous. The ricotta and spinach stuffed chicken is A LOT better!!