Ricotta Red Pepper Stuffed Chicken Breasts
Elevate your dinner game with these flavorful Ricotta Red Pepper Stuffed Chicken Breasts—a perfect fusion of creamy, savory, and wholesome ingredients. Tender chicken breasts are filled with a luscious mixture of ricotta cheese, roasted red peppers, fresh spinach, and Parmesan, seasoned with garlic and Italian spices for a medley of bold Mediterranean-inspired flavors. Searing the stuffed chicken to golden perfection and finishing it in the oven ensures juicy, evenly cooked results with minimal effort. Ready in under an hour, this recipe is ideal for both weeknight meals and special occasions. Pair with roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying feast that'll impress every guest at the table! Keywords: stuffed chicken breasts, ricotta stuffing, roasted red peppers, baked chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 0.5 cup roasted red peppers, chopped
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, ensuring not to cut all the way through. Set aside.
In a medium bowl, combine the ricotta cheese, roasted red peppers, spinach, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until well incorporated.
Stuff each chicken breast with an equal amount of the ricotta mixture. Use toothpicks or kitchen twine to secure the opening and prevent the filling from spilling out during cooking.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
Transfer the skillet with the chicken breasts to the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks or twine.
Serve warm with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1411 mg | 109% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2677 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
