Cooking With Cat: Spinach & Ricotta Stuffed Chicken Breasts


Recipe courtesy of



Cooking w: CatStuffing:

  • 1 cup cooked, chopped, and drained fresh spinach
  • ½ cup ricotta cheese
  • ½ cup Gorgonzola
  • 4 slices cooked bacon crumbled
  • Kosher salt and freshly ground pepper
  • 1 large egg


  • ½ cup dry white wine
  • ½ cup chicken stock
  • 1 tbsp Dijon mustard
  • 1 lemon, juiced
  • Kosher salt and freshly ground pepper
  • Chopped parsley leaves for garnish


  • 2 (8 oz.) boneless skinless chicken breast halves
  • Kosher salt and freshly ground pepper
  • 2 tbsp vegetable oil


  • Make stuffing: combine spinach, ricotta, Gorgonzola, and bacon in a bowl. Add egg, mix well, and set aside.
  • Make sauce: combine wine and stock in a non-reactive saucepan. Bring to a boil, reduce to sauce-like consistency. Whisk in mustard, lemon juice, set aside.
  • Make the chicken: Place each chicken breast in a freezer bag and pound to an even ¼ inch thickness. Divide the stuffing between each piece of chicken along the center of each. Fold the chicken so the stuffing is completely wrapped and secure each flap with a toothpick.
  • Heat oil in a large skillet. Add the chicken, turn occasionally until browned, about 2 minutes each side. Cover the skillet; turn heat down to low, cook until just cooked through, about 5 more minutes.
  • Pour the white wine sauce into the skillet over high heat and cook, stirring and scraping the bottom.
  • Slice the chicken and serve with white wine sauce.

I’ll start by saying that this dish is delicious. It certainly isn’t difficult to make, just very involved and lengthy. I would not make this if you were just looking for a quick, easy, weekday dinner. I knew how much of a pain in the butt this recipe was so I, innocently enough, asked my boyfriend if he wanted to help me make it. Stuffing the chicken is an absolute mess and the more you fight it, the more it fights back, I swear. That is probably the hardest part, but I always think I’m going to need more stuffing than I do. I also used three chicken breasts, not two. I was so convinced we’d need more stuffing that I doubled the recipe. Needless to say, we have a ton of stuffing in the freezer now for future meals! Good luck and enjoy!


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