Awesome RV Eats: Stuffed Chicken Breasts
02-19-2016
Author: in RV Tips & Education
These stuffed chicken breasts not only taste wonderful; they also make a very attractive dish. Serve them to guests or have a cozy dinner for two, they are easy to prepare but look like you worked a whole lot harder than you did. I do all my chopping ahead of time which makes prep time even faster.
You can put these in the oven or on the grill. I would put them on some foil or a grill pan because the stuffing can drip or fall out. Pair these stuffed chicken breasts with steamed or grilled asparagus (the sauce recipe I give you at the end is wonderful with asparagus) and buttered new potatoes.
The recipe can easily accommodate 6 medium sized chicken breasts. If they are smaller you can get even more. I have found that with 4 large breasts I still have stuffing left over, but you can use the leftover stuffing to stuff bell peppers or mix in some chick peas, place the mixture in individual serving dishes, top with an egg and bake at 350 degrees until the egg is cooked.
Stuffed Chicken Breasts
1 small package Turkey sausage
1 small to medium Sweet Onion, chopped
1 small Bell Pepper (I use red, orange and yellow so I use a Tablespoon or two of each)
2 teaspoons Garlic, minced
Mushrooms (we like a lot of baby Portobello mushrooms – but you don’t have to have any if you don’t want them)
1 package Fresh Baby Spinach
½ to ¾ cup Ricotta Cheese
4 Chicken Breasts
Seasoning (seasoned salt, coarse ground black pepper, paprika – whatever you like)
Pepper Jack Cheese, grated
Heat oven to 450 degrees.
Rinse the spinach in cool water in a colander and let sit so it can drain.
In a large pan over medium heat, cook the onion, bell pepper, garlic, and mushrooms in a little olive oil. When the onions start to become transparent, crumble the turkey sausage in with the vegetables and cook well.
Add the spinach to the vegetable and sausage mixture, cover and let the spinach begin to wilt (it will turn bright green).
When the spinach is fairly wilted, stir it so that it blends with the vegetables and sausage. Add the ricotta and continue stirring until it is melted.
Remove from heat and set aside.
Lay out the chicken breasts on a cutting board and make several slices along the top, creating deep pockets. Be careful that you don’t cut all the way through.
Open the pockets and sprinkle your seasoning then stuff the pockets with the spinach mixture.
Place in an oven safe dish or pan (some liquid will cook out so make sure it is deep enough to contain it to avoid spills). Top the stuffed breasts with pepper jack cheese.
Cover with foil.
Bake, covered, in a 450-degree oven for 20 to 30 minutes.
Remove the foil and cook an additional 7 minutes.
Note:
If you want an easy sauce to top it (not necessary, but still good), combine 1 can of cream of mushroom soup with ¼ cup white wine. Heat over medium flame until warmed (it’s also great over steamed or grilled asparagus).
You can put these in the oven or on the grill. I would put them on some foil or a grill pan because the stuffing can drip or fall out. Pair these stuffed chicken breasts with steamed or grilled asparagus (the sauce recipe I give you at the end is wonderful with asparagus) and buttered new potatoes.
The recipe can easily accommodate 6 medium sized chicken breasts. If they are smaller you can get even more. I have found that with 4 large breasts I still have stuffing left over, but you can use the leftover stuffing to stuff bell peppers or mix in some chick peas, place the mixture in individual serving dishes, top with an egg and bake at 350 degrees until the egg is cooked.
Stuffed Chicken Breasts
1 small package Turkey sausage
1 small to medium Sweet Onion, chopped
1 small Bell Pepper (I use red, orange and yellow so I use a Tablespoon or two of each)
2 teaspoons Garlic, minced
Mushrooms (we like a lot of baby Portobello mushrooms – but you don’t have to have any if you don’t want them)
1 package Fresh Baby Spinach
½ to ¾ cup Ricotta Cheese
4 Chicken Breasts
Seasoning (seasoned salt, coarse ground black pepper, paprika – whatever you like)
Pepper Jack Cheese, grated
Heat oven to 450 degrees.
Rinse the spinach in cool water in a colander and let sit so it can drain.
In a large pan over medium heat, cook the onion, bell pepper, garlic, and mushrooms in a little olive oil. When the onions start to become transparent, crumble the turkey sausage in with the vegetables and cook well.
Add the spinach to the vegetable and sausage mixture, cover and let the spinach begin to wilt (it will turn bright green).
When the spinach is fairly wilted, stir it so that it blends with the vegetables and sausage. Add the ricotta and continue stirring until it is melted.
Remove from heat and set aside.
Lay out the chicken breasts on a cutting board and make several slices along the top, creating deep pockets. Be careful that you don’t cut all the way through.
Open the pockets and sprinkle your seasoning then stuff the pockets with the spinach mixture.
Place in an oven safe dish or pan (some liquid will cook out so make sure it is deep enough to contain it to avoid spills). Top the stuffed breasts with pepper jack cheese.
Cover with foil.
Bake, covered, in a 450-degree oven for 20 to 30 minutes.
Remove the foil and cook an additional 7 minutes.
Note:
If you want an easy sauce to top it (not necessary, but still good), combine 1 can of cream of mushroom soup with ¼ cup white wine. Heat over medium flame until warmed (it’s also great over steamed or grilled asparagus).
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Author: Stephanie A. Mayberry
