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Ricotta and Spinach Stuffed Chicken Breasts

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maria Fontana."
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Ingredients

1 h 15 m servings 528 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts


Per Serving: 528 calories; 24.1 g fat; 19.6 g carbohydrates; 57.8 g protein; 229 mg cholesterol; 888 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 56 Ratings

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Most helpful positive review

Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basic...

Most helpful critical review

There was not a lot of flavor in this dish. The chicken was quite tender though.

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Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basic...

I cooked this dish twice now and it was delicious! Everyone abolutely loved it! I did use a bit more garlic and I believe I mixed way more ricotta and spinach then neccesary so it was over flowi...

I made this for my very picky fiance and it was a hit! He loved i! I stuck to the recipe, just added a little more mozzarella on top. Also, I used my own sauce instead of the jar, but if in a hu...

This was awesome, Chicken was so tender. The only change I made was that I used cottage cheese instead of Riccota - Thats all I had in the house. This is definetly a keeper

I normally don't rate the recipes I try on here however I couldn't pass this one up! I tried the recipe exactly the way it was written paired it with some whole wheat penne pasta and it was a HI...

I have made this fabulous recipe several times over the past year. I like to change up the mix a bit, this time around I added a bunch of fresh basil from my garden into the spinach mix along w...

This recipe was very helpful especially after reading the previous reviews. The amount suggested for stuffing was a bit much and would not recommend the full 60 minutes but roughly 50 minutes an...

There was too much spinach in this recipe. Next time, I would use half of what is called for.

Yum! The filling was absolutely delicious Maria! Because I didn't have any tomato sauce in the house I had to go a different route. I made a roux, added a can of low sodium cream of mushroom so...