SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
SPINACH RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE
Make and share this Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine recipe from Food.com.
Provided by t_ballet
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
- Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
- Make the Chicken: Slice chicken along side.
- Divide the stuffing between the breasts, and insert in flap.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
- Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
Nutrition Facts : Calories 715.1, Fat 37.5, SaturatedFat 14.9, Cholesterol 294.6, Sodium 1196.7, Carbohydrate 8, Fiber 0.7, Sugar 2.1, Protein 73.3
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA
Not an unusual dish by any means, but a very good application. They are crunchy on the outside and creamy on the inside. Not all that decadent, but not lite fare either! Something that I whipped up for a dinner party that got cancelled due to the snow storm.
Provided by Steve_G
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
- Drain, dry and lay flat between sheets of parchment.
- While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
- Heat your oven to 325 degress F.
- Prepare a sheet pan with a large cooling rack on top.
- Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
- Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
- The oil should be just below the smoke point.
- Have a splatter guard nearby!
- Wisk milk and egg in bowl then pour into a deep plate.
- Place seasoned flour into a second deep plate.
- Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
- Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
- Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
- Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
- Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
- Lay to rest on the prepared cooling rack.
- Repeat with the other 5 breasts.
- Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
- Place back on the cooling rack/sheet pan rig after browning.
- Repeat until complete.
- Place breasts in the pre-heated oven and cook until done.
- About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
- Let them sit uncovered for 5 minutes before cutting/serving.
- THe outside is nice and crisp, the inside is juicy and flavorful!
- You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
Nutrition Facts : Calories 686.4, Fat 24.6, SaturatedFat 11.5, Cholesterol 129.2, Sodium 5495.9, Carbohydrate 61.1, Fiber 4.5, Sugar 11.8, Protein 54.1
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS W/ LEMONY WHITE WINE
Recipe courtesy Scott McGowan and Kim Keegan Show: Low Carb and Lovin' It Episode: Secrets to Success
Provided by shrivesm
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
- Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
- Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
- Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
Nutrition Facts : Calories 400.8, Fat 22.1, SaturatedFat 8.6, Cholesterol 156.1, Sodium 783.2, Carbohydrate 4.1, Fiber 0.3, Sugar 1.1, Protein 39.6
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