Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

Name: Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 serving
Ingredients: 1 lice of bacon; 2 tbsp of olive oil; 6 oz of button mushrooms; 1 small shallot; 1 clove of garlic; ⅛ tsp dried oregano; ¼ tsp dried basil; ½ cup of ricotta; 2 tbsp Parmesan Cheese; 2 tbsp fresh spinach; 2 tsp fresh parsley; Sea Salt and Freshly Cracked Pepper; 2 chicken boneless skinless chicken breasts

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
2
Course
Main Course
Cuisine
Italian

Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

Kian Meyer

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Ingredients

Servings

1 lice of bacon cooked & crumbled
2 tbsp of olive oil divided
6 oz of button mushrooms sliced
1 small shallot diced
1 clove of garlic minced
⅛ tsp dried oregano
¼ tsp dried basil
½ 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

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Instructions

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.
Discard all but 1 teaspoon of the bacon grease but don't wipe out the skillet and add 1 tablespoon of olive oil to the large skillet. Add the mushrooms and shallot to the pan and cook, stirring occasionally, for 3-4 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.
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 last tablespoon of olive oil in the same large skillet. Once 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 the 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.