Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

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!

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

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.

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

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.

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

 

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Servings: 2
Author: Pam / For the Love of Cooking

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
  • 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.
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44 Comments

  1. 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

  2. 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.

  3. 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….

  4. whoever first stuffed a chicken breast was a genius–it has an amazing presentation and flavor, almost regardless of what you put inside!

  5. 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!

  6. 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?