Want to switch up your standard chicken dinner with ricotta stuffed chicken breasts? These Roma Stuffed Chicken Breasts have two cheeses with mushrooms, spinach, sun-dried tomatoes and a golden breadcrumb crust!  See how easy it is to stuff a chicken breast!

This is not another boring (yawn) chicken breast recipe.  This is what you actually want in a chicken dinner. Stuffed with tender vegetables and creamy ricotta with a crisp breadcrumb crust, Roma Stuffed Chicken Breasts will get you out of your stale chicken routine.

I buy chicken in bulk at Costco — you know, those little cryovaced packages with 2 chicken breasts in each one — and we do a lot of “standard” chicken — baked, pan-fried and grilled.  They’re good.  This is better. So if you’re like me and want to switch up your standard poultry fare, try this easy method.

Cut a pocket into the chicken breast using a very sharp paring knife.  I get kind of  picky about knives because most of my friends have disastrously dull, cheap, and to my mind unusable cutlery. I’ll spare you the sermon, but I use this knife {amazon affiliate link} >>Wüsthof Classic Paring Knife Classic for the job.  You want the pocket to go “not quite through” the chicken — leaving about 1/2″ border around the edges to hold in the filling. Stuff the breasts, brush them with butter and lightly pat them with the breadcrumb/parmesan coating.

Seal the pockets with a few toothpicks and bake!  In less than half an hour, dinner is ready — and your diners will be jostling for their spot at the table.  I made this recipe for two people — two chicken breasts, one per person… but if I’m honest, we got 4 servings out of it with the sides — so the “serving size” will depend on your appetite.  Incidentally, this recipe can easily be doubled.

Stuffed Chicken Breasts Roma

Course: Main Course

Cuisine: Italian

Keyword: baked chicken, chicken breast, stuffed chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2

Calories: 400 kcal

Filled with mushrooms, sun-dried tomatoes, garlic and thyme with a blend of ricotta and parmesan cheese, these stuffed chicken breasts elevate Tuesday night.

Print

Ingredients

• 2 large boneless skinless chicken breasts
• 1/2 cup white mushrooms roughly chopped
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1/2 teaspoon fresh thyme leaves minced
• 1 cup fresh spinach leaves
• 2 tablespoons sun-dried tomatoes chopped
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese grated, divided
• 1/2 cup dry breadcrumbs
• 1 tablespoon butter melted

Instructions

1. Preheat the oven to 375°.  Lay a piece of parchment paper on a rimmed baking sheet and set aside.

2. In a medium pan, heat olive oil over medium high heat.  Add the chopped mushrooms and saute until browned and most of the liquid has been given off.  Stir in the garlic, thyme, sun-dried tomateoes and spinach.  Cook for an additional minute until garlic and thyme are fragrant and the spinach wilts. Transfer mushroom mixture to a medium bowl.

3. Add ricotta and parmesan cheese to mushroom mixture and stir to combine.  Set aside.

4. Using a very sharp paring knife, carefully cut a pocket into the side of the chicken breast that is about 1/2" shy of cutting completely through the other side and ends. 

5. Fill the pockets with the filling and secure with 3 or 4 toothpicks to keep them closed.

6. In a shallow bowl, combine the breadcrumbs and parmesan cheese.  Brush the chicken breasts with melted butter and dip into the breadcrumb mixture to coat, pressing the crumbs into the chicken breast with your hands.  Transfer to the baking sheet.  Drizzle the remaining butter over the chicken breasts.

7. Bake for 25-30 minutes until chicken is cooked through.  Let sit for five minutes before serving.

Recipe Notes

Because there's two chicken breasts, I count this as two servings, but my husband and I usually split a chicken breast because they're quite large.  That brings the calorie count down to a moderate 400 calories/serving.

Nutrition Facts

Stuffed Chicken Breasts Roma

Amount Per Serving

Calories 400 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 12g 60%

Cholesterol 55mg 18%

Sodium 526mg 22%

Potassium 448mg 13%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 4g

Protein 17g 34%

Vitamin A 39.9%

Vitamin C 9.6%

Calcium 34.5%

Iron 14.6%

* Percent Daily Values are based on a 2000 calorie diet.

More Easy Dinners:

“Pin It” For Later!