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Oven Roasted Stuffed Chicken Breasts


"This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture."
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1 h 15 m servings 405 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 268 mg
  • 11%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
  3. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
  4. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

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Read all reviews 60
  1. 76 Ratings

Most helpful positive review

I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in....

Most helpful critical review

The dish was very bland... I remade it a few days later and added some fresh sauteed spinach and some feta cheese...much better.

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Most positive
Least positive

I voe this recipie! I change it a bit by doign the following: I add garlic that I chop and fry in olive oil..and put it in the mixture instead of just putting the oil they call for straight in....

Wonderful recipe! I used chicken breasts, cut into the middle with poultry knife to form a pocket and stuffed with a mixture of sun-dried tomatoes, grated Parmesan, ricotta, oregano and crushed ...

Fantastic Recipe! I also went with the bonless skinless. And I found that adding a dash of seasoning salt to the top of the chiken after coating witht he olive oil helps the blandness that som...

I liked the idea of this but didn't have the correct ingredients so I substituted the same amts of: feta instead of ricotta, pine nuts instead of walnuts and basil instead of oregano. Used seas...

This recipe was a hit with my entire family--even my 5 yr. old picky eater. I would definately make it again. It's good enough for company for sure! I made some changes based on other reviews an...

This was great, I used Italian seasoned bread crumbs and might not next time because it was almost too rich, but came out wonderful. I also used boneless skinless breasts as I do not like skin ...

I used only 4 chicken breasts without skin and baked for 30 minutes in a covered pan and 20 in an uncovered pan. The results were great. The stuffing is really delicious.

I took another readers recommendation and did not use the walnuts. I sauteed garlic in the oil and mixed that into the ricotta mixture. After stuffing I added the seasoned salt and some bread ...

This was hit with my family. What a great way to liven up chicken, which can be so boring! I used skinless breasts, flattened them and secured the stuffing with toothpicks. Everyone agreed that ...