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!

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 the 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 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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Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

Yield: 2-3

Prep Time: 15 min.

Cook Time: 25 min.

Total Time: 40 min.

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
1/8 tsp dried oregano
1/4 tsp dried basil
1/2 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

Directions:

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 the 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 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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe from 365 Days of Food

 

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41 Responses to “Ricotta, Mushroom, and Herb Stuffed Chicken Breasts”

  1. 1

    Kay — June 22, 2012 @ 4:00 am

    This looks absolutely scrumptious, Pam!

    [Reply]

  2. 2

    Martha — June 22, 2012 @ 4:25 am

    Delicious as always Pam! Wow, I can almost taste this!

    [Reply]

  3. 3

    Jenn's Food Journey — June 22, 2012 @ 5:24 am

    I love stuffing chicken.. you can pretty much use any combination of ingredients and it turns about pretty amazing! These look perfect!

    [Reply]

  4. 4

    Kris — June 22, 2012 @ 7:23 am

    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

    [Reply]

  5. 5

    Carmen Rosa — June 22, 2012 @ 8:13 am

    Pam, you always amaze me with your work, very impressive! Really delicious!!

    [Reply]

  6. 6

    Lia — June 22, 2012 @ 8:41 am

    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.

    [Reply]

  7. 7

    Blond Duck — June 22, 2012 @ 10:09 am

    DROOL.

    [Reply]

  8. 8

    Cathy at Wives with Knives — June 22, 2012 @ 11:19 am

    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.

    [Reply]

  9. 9

    Loly — June 22, 2012 @ 11:48 am

    WOW, I simply looooooove your blog :D
    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/

    [Reply]

  10. 10

    Marjie — June 22, 2012 @ 12:39 pm

    it looks like a wonderful dinner! The ricotta is a great addition.

    [Reply]

  11. 11

    Honey What's Cooking — June 22, 2012 @ 1:35 pm

    this looks so darn delicious. i’ve never made chicken like that, stuffed and rolled. looks amazing.

    [Reply]

  12. 12

    Mary — June 22, 2012 @ 1:56 pm

    This sounds heavenly! I love stuffed chicken dishes like this one.

    [Reply]

  13. 13

    Lana @ Never Enough Thyme — June 22, 2012 @ 3:50 pm

    Lovely recipe! That filling sounds perfect with the chicken breast. Definitely need to try this one.

    [Reply]

  14. 14

    Denise Aumick — June 22, 2012 @ 4:24 pm

    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….

    [Reply]

  15. 15

    Paula @ Dishing the Divine — June 22, 2012 @ 5:36 pm

    Amazingly, I have ALL those ingredients in my fridge right now. Dinner score! :) I think I’ll add some sun dried tomatoes, too! :)

    [Reply]

  16. 16

    Joanne — June 22, 2012 @ 7:58 pm

    OOO that stuffing sounds so good! I can see why it was a hit!

    [Reply]

  17. 17

    Chung-Ah | Damn Delicious — June 22, 2012 @ 8:00 pm

    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.

    [Reply]

  18. 18

    The UDG — June 22, 2012 @ 8:24 pm

    Everything should have ricotta in it.

    [Reply]

  19. 19

    Muna — June 22, 2012 @ 8:26 pm

    The stuffing has wonderful flavors, and the chicken looks juicy and tender. Looks amazing!

    [Reply]

  20. 20

    Words Of Deliciousness — June 22, 2012 @ 8:48 pm

    This looks amazing! I love these stuffed chicken breast.

    [Reply]

  21. 21

    Nicoletta — June 23, 2012 @ 4:02 am

    Wow delicious recipe!!!! I’ll have to try this!!!!! Your blog is very nice…well done!!!

    [Reply]

  22. 22

    Diane — June 23, 2012 @ 4:29 am

    I will certainly try this out over the next week. Sounds like a nice change to me. Thanks Diane

    [Reply]

  23. 23

    Larry — June 23, 2012 @ 5:46 am

    With all of the flavors packed into it I can easily see it being worth the effort.

    [Reply]

  24. 24

    Angie@Angie's Recipes — June 23, 2012 @ 11:27 am

    It would be a hit in our house too! Looks totally delicious.

    [Reply]

  25. 25

    Andrea@WellnessNotes — June 23, 2012 @ 5:13 pm

    What a lovely dish! I haven’t made a stuffed chicken breast in a long time. I love all the flavors in your dish.

    [Reply]

  26. 26

    Tammy — June 23, 2012 @ 9:32 pm

    The Ricotta, Mushroom, and Herb Stuffed Chicken Breasts looks amazing!!! thanks for the wonderful recipe:)
    http://www.spicyaprons.etsy.com

    [Reply]

  27. 27

    lenia — June 24, 2012 @ 1:33 am

    This looks so tasteful!Well done,dear Pam!

    [Reply]

  28. 28

    Hazel from Chicken in a Cherry Sauce — June 24, 2012 @ 5:53 am

    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!

    [Reply]

  29. 29

    Peggy Recker — June 24, 2012 @ 9:57 am

    That sounds wonderful!

    [Reply]

  30. 30

    teresa — June 24, 2012 @ 11:58 am

    that filling looks wonderful, a great way to add flavor and beauty to a chicken breast, yum!

    [Reply]

  31. 31

    Helene — June 24, 2012 @ 12:13 pm

    Who could resist this dish? Stunning.

    [Reply]

  32. 32

    Caralyn @ glutenfreehappytummy — June 24, 2012 @ 1:46 pm

    yum!! that is totally restaurant quality! and what beautiful presentation!

    [Reply]

  33. 33

    grace — June 25, 2012 @ 5:55 am

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

    [Reply]

  34. 34

    Chris — June 25, 2012 @ 4:25 pm

    Applauding! Gonna gonna gonna make this on the grill!

    [Reply]

  35. 35

    Laura — June 28, 2012 @ 9:26 am

    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!

    [Reply]

    • Pam replied: — June 28th, 2012 @ 10:54 am

      Sorry! I have corrected the recipe. I added 2 tbsp of Parmesan cheese. I hope this helps.

      Cheers,
      Pam

      [Reply]

      • Laura replied: — July 1st, 2012 @ 2:09 pm

        Thanks! It was delicious by the way!

  36. 36

    Mushroom and Ricotta Stuffed Chicken | Foodies Unite! — March 23, 2013 @ 5:40 pm

    [...] have been wanting to try this recipe for so long! I originally found it here: http://www.fortheloveofcooking.net/2012/06/ricotta-mushroom-and-herb-stuffed-chicken-breasts.html, but changed it up a little to fit what we had in our pantry. I also baked it instead of cooking [...]

  37. 37

    Chicken Roulade (Rachael Ray cheater recipe) | Site title — July 13, 2013 @ 6:59 pm

    [...] Basil and Garlic and Mozzarella Mango and Cheddar Feta and Broccoli Ricotta, Mushroom and Herb [...]

  38. 38

    Janet Bradley — February 14, 2014 @ 3:23 pm

    Can I leave out the mushroom, we are not fans? But the rest sounds wonderful.

    [Reply]

    • Pam replied: — February 16th, 2014 @ 8:21 am

      Janet,

      I think it would be fine to leave out the mushrooms. Let me know how it turns out.

      Pam

      [Reply]

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