Chicken Breasts Stuffed with Ricotta and Spinach

Chicken Breasts Stuffed with Ricotta and Spinach

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If you’re looking for delicious chicken recipes, give this recipe for Italian Herb, Ricotta and Spinach Stuffed Chicken Breasts a try.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 1 Cup Cream
  • 1/2 Cup Spinach, chopped
  • 5 Tablespoons margarine
  • 150 Gram Ricotta cheese
  • 1 1/2 Tablespoon Robertsons Italian Herbs Paste
  • 4 Chicken breasts, with skin
  • Juice and zest of 1 lemon
  • 2 Small leeks finely sliced
  • 1 KNORR Chicken Stock Pot


  • Heat 1 tablespoon of the margarine in a heavy based pan and fry the leeks for a few minutes until soft.
  • Mix the leeks, ricotta, spinach and Robertsons Italian Herbs Paste together in a bowl.
  • Gently ease the skin away from the chicken to form a pocket and stuff about 2 tablespoons of the stuffing mixture under the skin of each chicken breast.
  • Place in a casserole dish and rub generously with the remaining butter.
  • Season well and bake at 180 °C for about 30 minutes or until cooked through.
  • In the meantime, bring the cream, lemon zest and juice and KNORR Chicken Stock Pot to a boil, then reduce to a simmer and cook for about 5 minutes or until slightly reduced.
  • Serve the chicken, drizzled with lemon cream sauce and a medley of baby spring vegetables.