Ricotta Chicken Bake


651 people made this

This is a very easy dinner to put together, very hearty and satisfying. Stuffed chicken breasts make a bit of a change from the ordinary!

Maria Fontana

Serves: 4 

  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 470g ricotta cheese
  • 315g frozen chopped spinach, thawed and drained
  • 1 clove garlic, minced
  • 2 eggs, beaten
  • 125g grated mozzarella cheese, divided
  • 500g spaghetti sauce

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 180 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 20x30cm baking dish. Pour sauce over all and sprinkle with remaining cheese.
  4. Bake for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

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- Rated on - 16 Sep 2014

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