Serves 4
4 medium skinless, boneless chicken breasts
8 ounces frozen chopped spinach, thaw and squeeze out as much liquid as possible
2 tablespoons butter
1 tablespoon minced garlic
Salt
Pepper
1/2 cup whole milk ricotta
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon paprika
2 tablespoons butter
1 tablespoon minced garlic
8 ounces frozen chopped spinach, thaw and squeeze out as much liquid as possible
2 tablespoons butter
1 tablespoon minced garlic
Salt
Pepper
1/2 cup whole milk ricotta
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon paprika
2 tablespoons butter
1 tablespoon minced garlic
Preheat the oven to 350 degrees. Cut a deep slit sideways into each chicken breast. Be sure not to cut all the way through. In a large heavy skillet (that is safe to put in oven), heat to medium temp. Add 2 tablespoons butter and let melt. Add the spinach and 1 tablespoon minced garlic and a bit of salt and pepper. Sauté 3 minutes. Put spinach mixture in a bowl. Stir ricotta, mozzarella, and Parmesan until mixed well. Stuff each chicken breast with 1/4 of mixture and secure the opening with toothpicks. Season the top and bottom of the breasts with paprika and a bit more salt and pepper. Add the remaining 2 tablespoons of butter to the pan and let melt. Once hot, add the next tablespoon minced garlic. Add the stuffed chicken breasts. Cook until golden brown. Turn and brown other side (about 3 to 4 minutes per side). Place the entire skillet in the oven and cook until the chicken center reaches 165 degrees (about 20 minutes).
This recipe is shared the week of November 4-8, 2019 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
