Sometimes I just don’t know what to do with boneless chicken breasts. They have the potential to be a bit boring, and sometimes a little dry. The other day I decided to take some left over ricotta cheese and spinach and make stuffed chicken breast. Not so boring!
Ricotta Stuffed Chicken Breast is Keto Friendly
My favorite breading for chicken breasts is pork panko, which made a crunchy chicken coating possible. That makes this dish very keto friendly.
This is another one of those stove top to oven recipes that is super easy, but don’t skip important steps like pounding the chicken breast thin. If you don’t, your chicken will seize up and be too difficult to work with.
Ingredients for Ricotta Stuffed Chicken Breast
- Chicken Breast
- Pork Panko (or crushed pork skins)
- Ricotta Cheese
- Mozzarella Cheese
- Spinach (or parsley)
- Salt, Pepper
- Lemon Wedges
If you really want to take this dish to ten kisses, try the optional lemon sauce.
Optional Lemon Sauce
- white wine or chicken broth
- lemon juice
- white wine vinegar
How to Make Ricotta Stuffed Chicken Breast
- You must first pound your chicken breasts to flatten them. You can do this in a number of ways, but my favorite way is to put the chicken in a large plastic bag, and use either my meat pounder or a flat cast iron pan. Pound them as thin as you can, as they will naturally shrink up a bit and become thicker than you think when they are baking.
- Mix all the ingredients except the Pork Panko. The egg helps to bind the cheese. I use half of the beaten egg for the ricotta cheese and half to brush on the chicken and roll in Pork Panko. I only do the top like this as the bottom can get mushy.
- Bake in oven at 400 degrees F. (204 C.) until the inside reaches 165 degrees. F. (74 C. ).
- Serve with lemon wedges or lemon sauce.
- You could also serve this with a side of tomato sauce.
Boneless chicken breasts are a go to for so many people, and while sometimes I find them boring and bland, ricotta stuffed chicken breasts feel very gourmet. The best accompaniment is a nice green salad with this champagne vinaigrette.
Tips for Ricotta Stuffed Chicken Breast with Optional Lemon Sauce
- If you don’t want to make the lemon sauce, that’s fine, just serve with lemon wedges, and make sure to season with salt and pepper.
- Make sure to bake your chicken breast on a parchment paper, as ricotta cheese tends to ooze out a little. I like the pre-cut parchment sheets that fit on a baking sheet.
- Make sure your ricotta is not too watery to begin with. Use full fat and you might sit it in sieve for 30 minutes to get the liquid out. I use the brand Polly O and don’t need to do that.
- Taste your ricotta before you add raw egg to see if it’s seasoned enough for you.
- Let your chicken rest for ten minutes before eating.
Spinach Tiger Recipes and Note to My Readers
If you’re sticking with me and these keto friendly recipes, I’d like to thank you and tell you how much I appreciate your nice comments and emails. I work hard on these recipes to make sure that you can repeat them. Most home cooks like to brag that they don’t use a recipe and I understand that kind of creativity. But actually, they do use a recipe; it’s just done intuitively. They just do it by feel, intuition or practice.
I used be be that person that didn’t write down what I did. After twelve years of this practice, it’s really important to write down what I do. Not just so you can have a good kitchen experience, but so I can too. I’ve discovered lots of tips and tricks and sound cooking methods over these years and I find that when I don’t use them, I don’t have the same result.
There have been times I’ve gone to make my own recipe from this blog and I discover that it’s not clear enough, and I’m the one who wrote it. I apologize to my readers for this, and I do everything I can to correct, refine and tweak these recipes.
If you ever find a recipe too ambiguous, please let me know. I’ll go and rewrite it, because my goal here is to make sure you can eat delicious food that you cook for you and your family.
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Macros (which includes lemon sauce)
4 servings: Calories: 394 Fat: 18 grams Carbs: 3 grams Proteins: 46 grams
More Boneless Chicken Breast Recipes from Spinach Tiger
Ricotta Stuffed Chicken
Ricotta Stuffed Chicken Breast
- 1 pound boneless chicken breasts
- 1/2 cup ricotta cheese
- 2 tablespoons grated mozzarella cheese
- 1/2 cup fresh spinach, chopped can use parsley
- 2 tablespoons grated pecorino romano
- dash freshly ground nutmeg
- 1 egg, beaten
- 1/2 cup pork panko or as needed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- lemon wedges
- 1/2 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons minced parsley
- Preheat oven to 400 degrees F (204 C.)
Ricotta Stuffed Chicken Breast
- Flatten chicken breasts with meat pounder.
- Season with salt. Set aside.
- Mix ricotta, spinach, pecorino romana, nutmeg, and mozzarella with only half of the egg. Sprinkle with salt and pepper. Use salt sparingly as pecorino is salty.
- Put the ricotta mixture onto the chicken and fold over. Gently brush egg wash and cover with Pork Panko.
- You can put chicken in oven or at this point fry on one side for five minutes and turn over and place in oven. I like starting on top of the stove.
- Place parchment paper or silpat on baking sheet.
- Place on baking sheet. Brush the remaining egg on top. Sprinkle pork panko over chicken.
- Bake for twenty minutes and then test inside for doneness. Internal temperature has to be 165 F. or 74 C.
- Make this once chicken is out of the oven and resting.
- Heat wine or broth. If using broth and not wine, lemon juice, till simmering, Add cold butter.
- Serve sauce immediately.
- Garnish with parsley.
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