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Cheesy Stuffed Chicken Breasts
This ricotta-stuffed chicken baked in a creamy tomato sauce is a weeknight staple worth passing around the table.
Ingredients
Chicken
Filling
Tomato Base
Cheese Topping
Instructions
Chicken
- StepUsing a sharp knife, cut 4 slits across the top of each chicken breast, slicing about three-quarters of the way through while keeping the base intact. In a bowl, combine buttermilk, paprika, garlic powder and onion powder. Add chicken and marinate in the fridge for 30 minutes.
- StepPreheat oven to 375°F.
- StepRemove chicken from marinade, discard liquid. Lightly pat the chicken dry with paper towels.
Filling
- StepIn a pan over medium heat, melt the butter. Add the chopped spinach and garlic. Cook until wilted. Remove from heat. In a bowl, combine the cooked spinach mixture, ricotta cheese, roasted red pepper and salt. Mix well.
Assembly
- StepSpoon filling into the slits of each chicken breast. Set aside.
Tomato Base
- StepIn a 9x13-inch baking dish, toss cherry tomatoes, sliced garlic, cream cheese and olive oil.
- StepPlace each chicken breast into the tomato mixture and bake 30 minutes or to an internal temperature of 165˚F.
Cheese Topping
- StepSprinkle the grated cheeses over the chicken and broil for about 3-5 minutes, until the cheese is melted and lightly golden.
- StepRemove the chicken from the dish. Stir the tomatoes and cream cheese together until they form a loose sauce. Serve the chicken with the tomato sauce spooned around it.
