Chicken Stuffed with Ricotta and Spinach

October 14, 2011

So, Sean and Christine came to visit this weekend, and we made Chicken stuffed with Spinach and Ricotta Cheese in a Saffron Cream Sauce. Basically, it was decadent and delicious. Recipe as follows:


  • 1 Pinch Salt and Pepper
  • 1 Pinch Saffron
  • 2 Tbsp Clarified Butter
  • 1 LB Spinach, stemmed
  • 4 Oz Ricotta Cheese
  • 2 Egg Whites, lightly beaten
  • 4 Chicken Breasts, 9 oz. each
  • 2 Cups White Wine
  • 1 Cup (8 oz) Chicken Veloute
  • 2 Cups (16 oz) Heavy Cream, hot


  • Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
  • To make the stuffing, combine the ricotta, egg whites and spinach in a mixing bowl; season to taste.
  • Place the chicken breasts on a cutting board, skin side down. Using a boning knife, carefully make a pocket that runs the length of each breast.
  • Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do NOT overfill the chicken breasts because the stuffing expands as it cooks.
  • Saute the chicken in the clarified butter until well browned. Transfer the chicken to a sheet pan and finish in a 350 degree oven, approximately 10 to 12 minutes.
  • Deglaze the saute pan with the white wine.
  • Add the saffron, bring to a boil and reduce by half.
  • Add the veloute and the cream. Adjust the seasonings and consistency; strain.

I served it with a side of black beans and brown rice cooked in chicken stock. Delish. Even Cullen ate it and enjoyed it and this is a dish that is way out of his comfort zone.

I actually just tried to eat this picture just now…It’s not the same.

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