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My review
Maria's Stuffed Chicken Breasts
Maria Fontana
"This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!"
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Ingredients
1 h 15 m servings 578 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
- In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 578 calories; 26.3 g fat; 26.3 g carbohydrates; 58.3 g protein; 231 mg cholesterol; 1101 mg sodium. Full nutrition
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Reviews
Read all reviews 523698 Ratings
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Most helpful positive review
6/4/2007
This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they we...
Most helpful critical review
1/17/2003
My husband liked this a lot more than me, although I couldn't get him to take the leftovers for lunch the next day, lol. I found the chicken to be a bit dry and chewy, and it wasn't done all the...
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6/4/2007
This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they we...
3/15/2006
This is a great recipe for when you are having company over. It is so easy to prepare ahead of time. I made a few slight changes. Being a garlic lover I used 3 large cloves instead of 1 and f...
3/15/2007
This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I ad...
8/29/2007
This recipe was amazing! It is now one of my families favorites! I did find that it was easier to pound out my chicken thin and wrap it around the filling as opposed to cutting a slit in the c...
11/22/2006
This turned out incredible! I had some heavy cream I wanted to finish so I made "Alfredo Sauce" (Rebecca Swift) from this site instead of the spaghetti sauce. From reading the reviews, I knew th...
10/26/2004
This is a great "starter" recipe! I used bone-in chicken breast, took the skin off and let it marinate in Italian dressing while I was at work. I used 3 cloves of roasted garlic, and a little le...
3/8/2006
Good recipe.. I made a few changes to suit my own taste. I added more garlic to the cheese mixture. I used an Italian blend shredded cheese I also and 1/4 cup of freshly grated parmasean cheese...
12/9/2003
This was quite tasty. I'm giving it 4 stars because it really did make too much stuffing (even though I halfed the recipe!), and I had to "add" to it so the stuffing wasn't so bland... but it w...
10/29/2005
This was great! Make sure you get the chopped spinach - My grocery store only carried whole frozen spinach, so it was a little stemmy. Instead of butterflying my chicken I pounded it flat and ...