Walnut, Ricotta and Spinach Stuffed Chicken Breasts

By Suzy Karadsheh
Total Time
42 Mins
Serves
8
Serving Size
1/2 stuffed chicken breast
Meal
Course

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!

Prep Time
30 Mins
Cook Time
12 Mins
Total Time
42 Mins
Calories
259
Saturated Fat
4.4
Cholesterol
66
Carbohydrates
4.3
Dietary Fiber
1.9
Protein
24.2
Calcium
171
Iron
1.5

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.