Walnut, Ricotta and Spinach Stuffed Chicken Breasts

Total Time

42 Mins

Serves

8

Serving Size

1/2 stuffed chicken breast

Meal

Dinner

Description

In under an hour, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs. A winner every time!

Ingredients

  • 4 boneless skinless chicken breasts

  • Kosher salt and pepper to taste

  • 3 tablespoons extra virgin olive oil

Filling:

  • 3/4 cup California Walnuts, finely chopped and divided

  • 1/2 cup ricotta cheese

  • 1/4 cup shredded Mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • 5 oz. frozen chopped spinach, drained and patted dry between paper towels

  • 6 oil-packed sun-dried tomatoes, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Drizzle extra virgin olive oil (optional)

  • Additional sun-dried tomatoes and parsley (optional garnish)

PREPARATION

  1. Pat chicken dry and season with salt and pepper. Lay flat on a cutting board and cut a pocket into the thicker side, as large as you can without cutting all the way through.

  2. To prepare filling, stir together 1/2 cup walnuts with remaining ingredients.

  3. Press equal amounts into each chicken breast and press chicken firmly to enclose at the seam.

  4. Heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add chicken and cook for 5 minutes. Carefully flip and cook for 5 to 7 minutes more or until cooked through. (Chicken should read 165°F on an instant read meat thermometer.)

  5. Cut chicken into 1/2-inch thick slices and garnish with remaining walnuts, sun-dried tomatoes and parsley, as desired.

NUTRITION

  • Calories: 259 cal
  • Saturated Fat: 4.4 g
  • Cholesterol: 66 mg
  • Carbohydrates: 4.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.2 g
  • Calcium: 171 mg
  • Iron: 1.5 mg
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