Ricotta and Artichoke-Stuffed Chicken Breasts Recipe - Allrecipes.com
Ricotta and Artichoke-Stuffed Chicken Breasts Recipe
  • READY IN 40 mins

Ricotta and Artichoke-Stuffed Chicken Breasts

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2008

And by four stars, I mean with the changes suggested by others- I seasoned the chicken for extra flavor, and used garlic, Parmesan cheese and other seasonings in with the filling. With those changes it was really good!

 
Most Helpful Critical Review
Dec 18, 2007

We liked the idea of this recipe, but the filling was rather bland. Overall it tasted ok and had a great texture and presentation, but if I made this again I would mix in stronger cheese, along with quite a bit of garlic, onion and herbs for more flavor.

 
Apr 07, 2011

Its a great base recipe!! I saw the bland comments and wanted to make sure people dont RINSE their artichokes. Also I added some cooked crumbled bacon, about 4 peices. It added a nice salty flavor!!

 
Nov 07, 2007

I made this dish for my kids, husband, mother and step dad and the adults LOVED it!! The subtle flavor of the artichokes and ricotta cheese was incredible!! My son ate it without complaints but did admit it wasn't his favorite. My daughter, who is the pickiest eater I know, was too freaked out about the artichoke hearts and refused to eat it. Otherwise, I'd say it was a big hit! I did add a little parmesan to the mix and seasoned the chicken breast with some basil. Great side dish with this is brown rice with a touch of cilantro, lemon zest and parmesan cheese.

 
Aug 17, 2010

I made some changes. Used low fat ricotta and infused olive oil with garlic and salt and brushed it over the breasts before putting in the oven. Also, thinking that the breasts would be too pale, I sprinkled paprika over them. The result was a moist, delicious stuff breast that my co workers and family raved about. Thanks for the recipe, I will definitely prepare it again.

 
Jan 18, 2012

I added a sprinkle of locatelli cheese and a little garlic powder to the filling and a sprinkle on top with a little herb infused olive oil, very easy and tasty

 
Mar 15, 2010

I think the problem is the definition of "a pinch". Don't be shy with the cumin and black pepper. I also sprinkled Parmesan and the extra stuffing over the top of the chicken while it was cooking. It was very good and will be repeated.

 
Feb 14, 2012

I followed the instructions exactly; it was okay, quite bland though. I served it with Alfredo sauce and salted the chicken too. Not sure if i'd make this again.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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