Thursday, October 18, 2012

Stuffed Chicken Breast

(adapted from

For the filling:
3 oz frozen chopped spinach, thawed and thoroughly drained
1 c ricotta cheese (or use cottage cheese)
1/4 c grated Asiago (or use parmesan)
1/2 t ground nutmeg
1 t salt
1 t pepper

For the chicken:
4 boneless skinless chicken breasts (about 1-1/2 lb total)
3/4 c butter, at room temperature (soft but not melted)
2 cloves garlic, minced
1 t rosemary
1 t dried thyme leaves (or 1/2 t ground thyme)
1 t dried marjoram leaves (or 1 t dried oregano leaves or 1/2 t ground oregano)
Salt and pepper to taste

Preheat oven to 450.

Combine the ingredients for the filling.

Cut each chicken breast almost in half, leaving it attached at one side. You want to make a big flat piece. It helps if you put one hand flat on top of the chicken, and cut carefully between your hand and the cutting board.

Place one-fourth of the filling on half of each piece, then fold the other half over to enclose it. Pinch the sides together, but don’t worry if they aren’t completely closed. Put the chicken breasts in a baking dish.

Mix the butter, garlic, herbs, salt and pepper, and rub the mixture over the chicken. Refrigerate at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice the chicken breasts and serve with pan juices.

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