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  • Writer's pictureShay

Spinach,Cream Cheese Ricotta Stuff Chicken Breast with/Roasted Tomatoes White Wine Sauce.

Updated: Oct 13, 2020

This easy stuffed chicken breast recipe is going to be a new low carb family favorite! The cream cheese and Ricotta add a ton of flavor to this spinach stuffed chicken and the whole recipe is super quick to prepare


1 cup chopped, fresh spinach

1/2 cup ricotta

1/2 cup cream cheese

4 slices of cooked bacon, crumbled


1 pkg-tri-colored grape tomatoes

1/2 cup chicken broth

1/4 cup white wine

1 teaspoon Dijon mustard

1 lemon , juices and grilled

2 tablespoon honey

1 tablespoon butter

Kosher salt and pepper

1 cup chopped parsley leaves,


2 (8-ouce) boneless, skinless chicken breast halves

3 garlic cloves

Kosher salt and pepper

2 tablespoon, olive oil

Make the stuffing: In a bowl, combine the spinach, ricotta, cream cheese, and bacon and mix well. set aside.

Make the Chicken: Place each chicken breast between 2 doubled -up sheets of plastic wrap, and pound to an even 1/4 inch thickens with a meat pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped tight. Season the chicken with salt and pepper.

Heat the oil and garlic in large skillet over medium heat. Add the chicken and cook, turning occasionally ,until brown, about 2 minutes per side. Place the Chicken in a 425F oven cook for 20 minutes or until cook.

Make sauce: roast tomatoes on medium high until blistered. Add chicken broth, wine , lemon juice, honey, parsley, butter, Dijon mustard, salt and pepper to taste. Let sauce simmer for 2 minutes. Pour sauce in the skillet with chicken. Let all juices from chicken and wine sauce immerse together.

Grill lemons, and garnished chicken with lemons and parsley.


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