Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
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0
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Unrated
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 lice Bacon cooked & crumbled
- 2 tbsp olive oil divided
- 6 oz button mushrooms sliced
- 1 shallot diced, small
- 1 clove garlic minced
- ⅛ tsp oregano dried
- ¼ tsp basil dried
- ½ cup ricotta cheese
- 2 tbsp Parmesan Cheese shredded
- 2 tbsp spinach chopped, fresh
- 2 tsp parsley chopped, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 chicken breast pounded thin & flat, boneless, skinless
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.
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