Friday, June 1, 2012

Stuffed Chicken Breasts

I have a new way to spice up chicken breasts. What I like about this recipe is that the white meat stays moist, and tender.

6 Chicken breasts with skin
6 oz ricotta cheese
1 tablespoon Italian seasoning
1 teaspoon salt
1 egg
1 cup of Swiss chard fresh, or  if you can't find it spinach
1/2 cup  shredded mozzarella cheese
1 medium onion chopped
Vegetable spray
Montreal season
In a pan saute the onions, in a tablespoon of butter until the onion is translucent, add the Swiss chard until it wilts remove from stove.

 In large bowl place cooked Swiss chard mixture, egg, ricotta cheese, mozzarella, Italian seasonings , and salt.  Mix well this will be the stuffing for the chicken.
Rinse chicken, pat dry with paper towel, season with salt, even lift chicken skin up, and salt there also.

 Stuff the cheese, and vegetable mixture under the skin. Place in a baking dish sprayed with vegetable spray this will keep the chicken from sticking, easier clean up.  Sprinkle Montreal seasonings on top of chicken skin.  Bake in pre heated  oven at 350 degrees for 30 minutes.  I like to serve this with potato salad, and salad. Enjoy.

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