For some strange reason on my last trip to Sam's I bought a huge container of ricotta cheese. I wasn't even sure what I was going to do with, but it was such a dog gone good price. I ended up making VERY good use of it in a couple of different recipes. Gordy's and my hands down favorite was Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast!
I began by preparing the stuffing. I steamed some fresh spinach, watching it carefully so as not to make a big bowl of mush. I drained the spinach and once it was cool enough to handle, I chopped it up. I combined the spinach with some ricotta, blue cheese, and bacon and mixed well. I seasoned the mixture with a little salt and
pepper and stirred in a beaten egg. I covered the mixture and put it in the fridge while I prepared my chicken breast.
I placed each chicken breast between 2 doubled-up sheets of plastic wrap, and pounded to an even 1/4-inch thickness with a meat mallet. When done, I laid the chicken on a cutting board and removed the cheese mixture from the fridge.
- I divided the stuffing between the breasts, mounding it along the center of each.
- I folded the bottom edge of each breast over the stuffing,
- folded in the sides, and rolled forward until completely wrapped. I seasoned the