Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
I found this recipe on 365 Days of Food that I adapted and made for dinner. This chicken was a huge hit with my husband and my friend who was over for dinner. The chicken was moist and tender while the ricotta/mushroom mixture inside was flavorful and so delicious. I loved this dish and will be making it again and again. This recipe is a little more difficult and time-consuming to make but it is worth the extra work. I highly recommend it!
How to Make Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble. Drain the bacon grease but don’t wipe out the skillet. Add 1 tsp of olive oil to the skillet. Add the mushrooms and shallot to the pan and cook, stirring often, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.
Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.
Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.
Heat the skillet that you cooked the mushroom mixture in and add 1 tablespoon of olive oil. Once the pan is hot, add the chicken rolls seam side down, and cook for 5-6 minutes or until golden brown. Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook the chicken through, about 8-9 minutes. Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.
Equipment
Ingredients
- 1 slice of lean bacon cooked & crumbled
- 1 tsp + 1 tbsp of olive oil divided
- 6 oz of button mushrooms sliced
- 1 small shallot diced
- 1 clove of garlic minced
- ⅛ tsp dried oregano
- ¼ tsp dried basil
- ½ cup of ricotta
- 2 tbsp Parmesan cheese shredded
- 2 tbsp fresh spinach chopped
- 2 tsp fresh parsley chopped
- Sea salt and freshly cracked pepper to taste
- 2 chicken boneless skinless chicken breasts pounded thin & flat
Instructions
- Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble. Drain the bacon grease but don't wipe out the skillet. Add 1 tsp of olive oil to the skillet. Add the mushrooms and shallot to the pan and cook, stirring often, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.
- Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.
- Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.
- Heat the skillet that you cooked the mushroom mixture in and add 1 tablespoon of olive oil. Once the pan is hot, add the chicken rolls seam side down, and cook for 5-6 minutes or until golden brown. Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook the chicken through, about 8-9 minutes. Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.
This looks absolutely scrumptious, Pam!
Delicious as always Pam! Wow, I can almost taste this!
I love stuffing chicken.. you can pretty much use any combination of ingredients and it turns about pretty amazing! These look perfect!
What a nice twist on chicken. I get tired of the chicken the same ol way. I will give this a try.
How are you? And Casey?
Kris
Pam, you always amaze me with your work, very impressive! Really delicious!!
I love chicken and this is a fantastic way of doing it. Specially chicken breasts!!
Thanks for sharing and hope you have a fabulous weekend,
Lia.
DROOL.
What a beautiful dish, Pam. This looks like it would make a lovely company dish with the added bonus that it can be prepared ahead of time. I love all the herbs in the ricotta filling.
WOW, I simply looooooove your blog 😀
I just can’t get enough of all these yummy recipes. The only thing that would be better is a button of “Taste” or “Have a bite”, lol, just a wish..
Have a fabulous day, xx
Loly
http://abudhabifood.blogspot.com/
it looks like a wonderful dinner! The ricotta is a great addition.
this looks so darn delicious. i’ve never made chicken like that, stuffed and rolled. looks amazing.
This sounds heavenly! I love stuffed chicken dishes like this one.
Lovely recipe! That filling sounds perfect with the chicken breast. Definitely need to try this one.
I happened upon this blog via a posting on Pinterest. What amazing recipes…creative and delicious looking. I’m saving to my favorites so I can visit often….
Amazingly, I have ALL those ingredients in my fridge right now. Dinner score! 🙂 I think I’ll add some sun dried tomatoes, too! 🙂
OOO that stuffing sounds so good! I can see why it was a hit!
I love your stuffed chicken recipes! I’ve made your cordon bleu one, which was so good, but man it’s definitely not as pretty-looking as yours! Mine kind of fell apart. Oops.
Everything should have ricotta in it.
The stuffing has wonderful flavors, and the chicken looks juicy and tender. Looks amazing!
This looks amazing! I love these stuffed chicken breast.
Wow delicious recipe!!!! I’ll have to try this!!!!! Your blog is very nice…well done!!!
I will certainly try this out over the next week. Sounds like a nice change to me. Thanks Diane
With all of the flavors packed into it I can easily see it being worth the effort.
It would be a hit in our house too! Looks totally delicious.
What a lovely dish! I haven’t made a stuffed chicken breast in a long time. I love all the flavors in your dish.
The Ricotta, Mushroom, and Herb Stuffed Chicken Breasts looks amazing!!! thanks for the wonderful recipe:)
http://www.spicyaprons.etsy.com
This looks so tasteful!Well done,dear Pam!
Such a delicious dinner! There’s so much you can do with a chicken breast, but stuffing it like this is probably one of the best!
That sounds wonderful!
that filling looks wonderful, a great way to add flavor and beauty to a chicken breast, yum!
Who could resist this dish? Stunning.
yum!! that is totally restaurant quality! and what beautiful presentation!
whoever first stuffed a chicken breast was a genius–it has an amazing presentation and flavor, almost regardless of what you put inside!
Applauding! Gonna gonna gonna make this on the grill!
I was writing the recipe down to make it and I noticed you said to add the Parmesan in the instructions. However, Parmesan is not listed in the ingredient list, so I am not sure how much to add. Thanks!
Sorry! I have corrected the recipe. I added 2 tbsp of Parmesan cheese. I hope this helps.
Cheers,
Pam
Thanks! It was delicious by the way!
Can I leave out the mushroom, we are not fans? But the rest sounds wonderful.
Janet,
I think it would be fine to leave out the mushrooms. Let me know how it turns out.
Pam
I made this last night for the first time and the effort was so worth it – absolutely delicious so thank you. Only thing is I don’t see any nutritional guide for the recipe (kJ, calories etc,, per serving). Is this information available?
Stacy,
I’m so happy you enjoyed this recipe. Thank you for taking the time to let me know.
I don’t provide nutritional information but here is a link to a nutritional calculator that may help you out. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
-Pam