Walnut, Ricotta and Spinach Stuffed Chicken Breasts Recipe
In under an hour, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs. A winner every time!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davidrobertsfood.com.
Cooking tools:
- Cutting board
- Chef's knife
- Paper towel
- Skillet
- Tongs
- Instant-read thermometer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Stove
- Serving platter
- Spatula
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt
- pepper
- 3 tablespoons extra virgin olive oil
- 3/4 cup California Walnuts, finely chopped and divided
- 1/2 cup ricotta cheese
- 1/4 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 5 oz. frozen chopped spinach, drained and patted dry between paper towels
- 6 oil-packed sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Drizzle extra virgin olive oil (optional)
- Additional sun-dried tomatoes and parsley (optional garnish)
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