Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken

Tonight’s dinner was probably one of the best I’ve made in MONTHS.  Actually, it’s probably one of the few “real” dinners (aka, not a sandwich) that I’ve made in quite a while…and it was soooo worth it! :mrgreen:

I found this recipe on myrecipes.com last night, which actually originally came from Cooking Light(!) but I made a few changes to make it “Courtney-fied” 😉  The measurements of ingredients you’ll see below are for two servings, but if you’d like to see the recipe for four, click here.

Ricotta, Spinach, & Sun-Dried Tomato-Stuffed Chicken


  • 1  cups  boiling water
  • 5  sun-dried tomatoes, packed without oil
  • 1  teaspoon  extra virgin olive oil
  • 1/4  cup  finely chopped onion
  • 1  teaspoon  dried oregano
  • 2  garlic cloves, minced
  • 2 big handfuls of fresh baby spinach (I didn’t measure, just eyeballed it)
  • heaping 1/4  cup shredded part-skim mozzarella cheese
  • 1/3  cup  fat-free ricotta cheese
  • 1/8  cup grated Parmesan cheese
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 2  (6-ounce) skinless, boneless chicken breast halves


(**Before preparing tonight’s meal, I marinated the chicken in some of my favorite dressing: Kraft Sun-Dried Tomato Vinaigrette.  I let is sit for about 4 hours, so the flavor was phenomenal.)

Preheat oven to 350 degrees.

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Divide spinach mixture into 2 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.

Place in a baking dish sprayed with nonstick cooking spray and bake 40 minutes.  Remove from oven and top with an extra sprinkle of mozzarella cheese and fresh basil, if desired.  ENJOY! 😀

Along with my chicken, I had some roasted cauliflower, which I tossed in a little EVOO, salt, & garlic powder.

This was one heck of a dinner!! And it was so nice to actually have a “special” meal with the hubby tonight. :)

I’m totally STUFFED now, and have to quickly head out the door for a softball game…sheesh! 😉

SO GLAD tomorrow is Friday!!!

Does anyone have any good plans coming up for the weekend??

I’m actually pretty free for once…YAY! 😀


  1. Heather says

    I’m going to a bachelorette party and maybe (HOPEFULLY) having a new nephew born this weekend!! Yay :)

  2. Liza says

    I’m going to a bachelorette party too!! And enjoying some quiet time; 4 out of my 5 roommates are out of town this weekend!


  1. […] Last night I wanted to cook up something super tasty for Kman, since he went to work on my blog as soon as we got home. We stopped by one of my favorite markets on our way home from work and picked up some of the ingredients for Courtney’s Spinach, Ricotta, and Sun-Dried Tomato Stuffed Chicken. […]

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