Average Rating: 4.6TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.Ingredients
- 3 garlic cloves, minced
- 1/3 cup butter, divided
- 1 package (6 ounces) fresh baby spinach
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup ricotta cheese
- 1 large egg, beaten
- 3/4 cup seasoned bread crumbs
- 8 ounces uncooked linguine
- 1/2 cup salsa
Instructions
- 1. In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
- 2. Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
- 3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11x7-in. baking dish.
- 4. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
- 5. Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine.
Nutrition Facts
1 stuffed chicken breast with 1 cup linguine: 681 calories, 27g fat (14g saturated fat), 203mg cholesterol, 848mg sodium, 57g carbohydrate (5g sugars, 3g fiber), 52g protein.
