Spinach and Ricotta Stuffed Chicken Breasts

Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good!

Chicken and bacon, you simply can’t go wrong with this delicious combination! But how about adding spinach and ricotta cheese to the mix? Even better, I’d say and this dish has it all!

Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good! Are you hungry yet?

And all that bacon, too!

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

What are the INGREDIENTS for Spinach and Ricotta Stuffed Chicken Breasts?

  • Spinach leaves – fresh or frozen.
  • Ricotta Cheese – n a pinch, it may be replaced with another similar type of cheese like cottage, goat or even cream cheese.
  • Salt and pepper – to taste.

  • Chicken Breast Halves – use skinless and boneless breasts.
  • Bacon
  • Garlic Cloves – crushed but left unpeeled.
  • White Wine – use wine that you actually want to drink so you can have it for dinner, too.
  • Heavy Cream

How do you make Spinach and Ricotta Stuffed Chicken Breasts?

Preheat the oven to 400 F.

In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with a little salt and pepper, to taste. Set aside.

Make a horizontal slit through each chicken breast without cutting all the way through. To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap. Flatten the meat by pounding it gently yet firmly with either a kitchen or meat-pounding mallet or a rolling pin.

Divide the spinach mixture into 4 (for each chicken breast) and then spread it on one side of the chicken. Roll-up the breast to enclose it.

Wrap each roll in 3 bacon slices. Place in a roasting pan together with the garlic cloves and then bake in the preheated oven for about 30-35 minutes or until chicken is fully cooked through.

Lift the chicken pieces out of the pan and transfer them to a serving dish. Discard the garlic cloves.

If your roasting pan is stove-top safe, then pour in the wine and let it boil on top of the stove until reduced to about half. If not, just transfer whatever left-over drippings you have to a saucepan and then pour in the wine and cook until reduced.

Add the heavy cream, adjust the amount to your taste preference and continue to simmer until the sauce is slightly thickened. Season with salt and pepper (and even a pinch of nutmeg), to taste. Serve the chicken sliced, with the white wine sauce drizzled over it. Enjoy!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

 

Spinach and Ricotta Stuffed Chicken Breasts

Manila Spoon
Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good!
4.93 from 14 votes
Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Main
Cuisine American
Servings 4
Calories 756 kcal

Ingredients
 

  • 10 oz spinach leaves
  • ½ cup ricotta Cheese
  • salt and pepper, to taste
  • 4 large chicken breast halves, skinless and boneless
  • 12 slices bacon
  • 3 cloves garlic, crushed but left unpeeled
  • 1 cup white wine
  • ½ cup heavy or double cream

Instructions
 

  • Preheat the oven to 400 F.
  • In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with a little salt and pepper, to taste. Set aside.
  • Make a horizontal slit through each chicken breast without cutting all the way through. To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap. Flatten the meat by pounding it gently yet firmly with either a kitchen or meat-pounding mallet or a rolling pin.
  • Divide the spinach mixture into 4 (for each chicken breast) and then spread it on one side of the chicken. Roll-up the breast to enclose it.
  • Wrap each roll in 3 bacon slices. Place in a roasting pan together with the garlic cloves and then bake in the preheated oven for about 30-35 minutes or until chicken is fully cooked through.
  • Lift the chicken pieces out of the pan and transfer them to a serving dish. Discard the garlic cloves.
  • If your roasting pan is stove-top safe, then pour in the wine and let it boil on top of the stove until reduced to about half. If not, just transfer whatever left-over drippings you have to a saucepan and then pour in the wine and cook until reduced.
  • Add the heavy cream, adjust the amount to your taste preference and continue to simmer until the sauce is slightly thickened. Season with salt and pepper (and even a pinch of nutmeg), to taste. Serve the chicken sliced, with the white wine sauce drizzled over it. Enjoy!

Notes

TIPS & TRICKS
Don’t have or don’t like ricotta cheese? In a pinch, it may be replaced with another similar type of cheese like cottage, goat or even cream cheese.

Nutrition

Calories: 756kcalCarbohydrates: 8gProtein: 63gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 238mgSodium: 792mgPotassium: 1475mgFiber: 2gSugar: 2gVitamin A: 7312IUVitamin C: 24mgCalcium: 178mgIron: 3mg
Keyword baked stuffed chicken breast, cheese stuffed chicken breast, spinach and ricotta stuffed chicken breast
Tried this recipe?Let us know how it was!

Last updated on September 18th, 2023 at 11:38 am

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2 Comments

  1. January 17, 2014 / 11:14 am

    What's NOT to love about this dish?! Another grand slam home run recipe, Abby! PINNED 🙂

    • January 17, 2014 / 6:08 pm

      Thanks, Becca! It has become an instant favorite and will now be often prepared at home. Glad you stopped by.

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