Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

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
Read the whole recipe on The Saucy Gourmet