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! 😀

8 Responses

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

  2. 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!

  3. Holy cow that looks amazing! Happy Friday!! Enjoy your weekend and softball game with a full & happy tummy 😉


    You look like you are a great cook!

  5. MAKING THIS RECIPE!!!! Looks so good- my mouth is watering. It will definitely be included in my meals this upcoming week 😀 thanks for sharing.

  6. […] Tonight’s dinner is brought to you courtesy of Courtney at Sweet Tooth, Sweet Life- Ricotta, Spinach & Sun Dried Tomato Stuffed Chicken. […]

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