Spinach Stuffed Chicken with Linguine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Worthy of an anniversary or an unexpected promotion, this elegant stuffed and rolled chicken looks gorgeous and tastes delicious. âSimple & Delicious Test Kitchen Ingredients:
3 garlic cloves, minced |
1/3 cup butter, divided |
1 package (6 ounces) fresh baby spinach |
1/4 cup shredded parmesan cheese |
1/4 teaspoon salt |
4 boneless skinless chicken breast halves (6 ounces each) |
1/2 cup ricotta cheese |
1 egg, beaten |
3/4 cup seasoned bread crumbs |
8 ounces uncooked linguine |
1/2 cup salsa |
Directions:
1. In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
2. Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11-in. x 7-in. baking dish.
4. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
5. Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine. Yield: 4 servings.
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