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Ricotta and Artichoke-Stuffed Chicken Breasts

By: Rachel 
"A delicious spin on Italian cuisine, this recipe is really easy to follow and always turns out great. You can serve the chicken over your favorite pasta with your favorite sauce. My favorite sauce to serve with this dish is a creamy pesto."

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (12)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 cup ricotta cheese
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 teaspoon dried basil
  • 2 skinless, boneless chicken breast halves
  • 1 pinch freshly ground black pepper
  • 1 pinch ground cumin

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper, and cumin. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture, and roll up. Place the rolls in prepared baking dish, seam side down.
  3. Bake in preheated oven until juices run clear, about 30 minutes. Cool slightly before slicing and serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 386 | Total Fat: 17.6g | Cholesterol: 105mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Feb. 6, 2008 by esdoan   view full review
And by four stars, I mean with the changes suggested by others- I seasoned the chicken for...
The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Dec. 18, 2007 by Karen R   view full review
We liked the idea of this recipe, but the filling was rather bland. Overall it tasted ok and...
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 7, 2007 by Sara   view full review
I made this dish for my kids, husband, mother and step dad and the adults LOVED it!! The...
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Apr. 7, 2011 by tannynae   view full review
Its a great base recipe!! I saw the bland comments and wanted to make sure people dont RINSE...
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 15, 2010 by belli   view full review
I think the problem is the definition of "a pinch". Don't be shy with the cumin and black...
The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Feb. 14, 2012 by Christina   view full review
I followed the instructions exactly; it was okay, quite bland though. I served it with Alfredo...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jan. 18, 2012 by LOVECED   view full review
I added a sprinkle of locatelli cheese and a little garlic powder to the filling and a...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Aug. 17, 2010 by LUVSVIOLET   view full review
I made some changes. Used low fat ricotta and infused olive oil with garlic and salt and...
The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed on Sep. 11, 2007 by madninnie   view full review
The filling was very bland so I added grated asiago cheese, some mozzarella and salt. That...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jul. 30, 2011 by ITP Supporting Member (Click to learn more about Supporting Membership)  view full review
A solid good entree. Even the kids loved it!

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