Recipe by Maria Fontana
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maria Fontana."
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skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (8 ounce) package
shredded mozzarella cheese, divided
1 (14 ounce) jar
Classico® Tomato and Basil Sauce
Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basically depended on the sauce for the flavor. (I also added 1/2 cup grated Parmesan cheese to the stuffing). With the remaining spinach stuffing, I grabbed 2 more chicken breasts and breaded them with 1 cup Italian bread crumbs mixed with a dash of Italian seasoning, and 1/2 cup grated Parmesan cheese (do this after slicing the chicken). Stuff the chicken and baked for 40 minutes with no sauce, then took it out and put the sauce around the chicken, and in between (not on top), topped the chicken with shredded mozzarella cheese, cooked for an additional 20 minutes. Serve topped with the sauce.
There was not a lot of flavor in this dish. The chicken was quite tender though.
I cooked this dish twice now and it was delicious! Everyone abolutely loved it! I did use a bit more garlic and I believe I mixed way more ricotta and spinach then neccesary so it was over flowing but it made the sauce on the outside chunkier and everyone was licking their plates clean! I highly recommend trying this one!
I made this for my very picky fiance and it was a hit! He loved i! I stuck to the recipe, just added a little more mozzarella on top. Also, I used my own sauce instead of the jar, but if in a hurry, the Classico sauce is a great one to use. I will definitely keep making this one.
This was awesome, Chicken was so tender. The only change I made was that I used cottage cheese instead of Riccota - Thats all I had in the house. This is definetly a keeper
I normally don't rate the recipes I try on here however I couldn't pass this one up! I tried the recipe exactly the way it was written paired it with some whole wheat penne pasta and it was a HIT! My boyfriend normally doesn't eat leftovers however with this dish not only did he eat all the leftovers but ate them for 3 days until they were gone. Needless to say I will be making this again!
I have made this fabulous recipe several times over the past year. I like to change up the mix a bit, this time around I added a bunch of fresh basil from my garden into the spinach mix along with a little bit of oregano. I have also used a couple different types of red sauce, anything goes with this chicken!
My trick with the stuffing part that I find works the best is to cut about a 2" slit in the side of the chicken and using a small paring knife cut out a pocket on the inside of the chicken breast, much like a pita. This way you can stuff it full of goodness and only have a small opening to close up with tooth pics. Amazing classic recipe that I will continue to make over and over again. Thanks Maria!!!
This recipe was very helpful especially after reading the previous reviews. The amount suggested for stuffing was a bit much and would not recommend the full 60 minutes but roughly 50 minutes and best to add cheese when chicken is almost fully cooked.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta and Spinach Stuffed Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
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