Maria's Stuffed Chicken Breasts

Maria's Stuffed Chicken Breasts

"This is a great and easy chicken dish with a twist. How do you cook some chicken like Maria?! Like this!"
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1 h 15 m servings 578 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 58.3 g
  • 117%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 1101 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
  3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 672 Ratings

Most helpful positive review

This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they we...

Most helpful critical review

My husband liked this a lot more than me, although I couldn't get him to take the leftovers for lunch the next day, lol. I found the chicken to be a bit dry and chewy, and it wasn't done all the...

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This recipe was great...with a little tweaking. After reading the other reviews, I realized that it was going to need a little extra flavor. So, I pounded out the chicken breasts until they we...

This is a great recipe for when you are having company over. It is so easy to prepare ahead of time. I made a few slight changes. Being a garlic lover I used 3 large cloves instead of 1 and f...

This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I ad...

This recipe was amazing! It is now one of my families favorites! I did find that it was easier to pound out my chicken thin and wrap it around the filling as opposed to cutting a slit in the c...

This turned out incredible! I had some heavy cream I wanted to finish so I made "Alfredo Sauce" (Rebecca Swift) from this site instead of the spaghetti sauce. From reading the reviews, I knew th...

This is a great "starter" recipe! I used bone-in chicken breast, took the skin off and let it marinate in Italian dressing while I was at work. I used 3 cloves of roasted garlic, and a little le...

Good recipe.. I made a few changes to suit my own taste. I added more garlic to the cheese mixture. I used an Italian blend shredded cheese I also and 1/4 cup of freshly grated parmasean cheese...

This was quite tasty. I'm giving it 4 stars because it really did make too much stuffing (even though I halfed the recipe!), and I had to "add" to it so the stuffing wasn't so bland... but it w...

This was great! Make sure you get the chopped spinach - My grocery store only carried whole frozen spinach, so it was a little stemmy. Instead of butterflying my chicken I pounded it flat and ...

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