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Author: Scott Stokes
Prep Time: Estimated 15 minutes
Cook Time: Estimated 25 minutes
Total Time: Estimated 40 minutes
Yield: Serves 4
Cuisine: Italian
Keywords: Chicken, Stuffed Chicken, Spinach, Ricotta, Sundried Tomato, Pesto Cream Sauce
Spinach, Ricotta, and Sundried Tomato Stuffed Chicken with Pesto Cream Sauce
By Scott Stokes
Introduction:
Indulge in the rich flavors of this Spinach, Ricotta, and Sundried Tomato Stuffed Chicken with Pesto Cream Sauce. Tender chicken breasts are filled with a delightful mixture of spinach, creamy ricotta cheese, and tangy sundried tomatoes. Topped with a luscious pesto cream sauce, this dish is a true Italian-inspired masterpiece that will impress your guests and satisfy your taste buds.
Recipe
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup sundried tomatoes, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the pesto cream sauce:
- ½ cup basil pesto
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, ricotta cheese, and sundried tomatoes. Mix well until evenly combined. Season with salt and pepper to taste.
- Butterfly each chicken breast by making a horizontal cut through the center, creating a pocket for the stuffing.
- Stuff each chicken breast with an equal amount of the spinach, ricotta, and sundried tomato mixture. Secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and cook for about 2-3 minutes per side, until they are lightly browned.
- Transfer the skillet to the preheated oven and bake for approximately 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken is baking, prepare the pesto cream sauce. In a small saucepan, combine the basil pesto, heavy cream, and grated Parmesan cheese. Cook over low heat, stirring frequently, until the sauce is heated through and the cheese is melted.
- Remove the stuffed chicken breasts from the oven and let them rest for a few minutes. Remove the toothpicks, if used.
- Serve the stuffed chicken breasts on a plate, drizzle with the pesto cream sauce, and garnish with fresh basil leaves, if desired. Enjoy!
Note: Make sure to remove any toothpicks before serving the chicken to avoid any accidents.
