I have been wanting to try this recipe for so long! I originally found it here: http://www.fortheloveofcooking.net/2012/06/ricotta-mushroom-and-herb-stuffed-chicken-breasts.html, but changed it up a little to fit what we had in our pantry. I also baked it instead of cooking it in oil, just to make it healthier. The chicken was very juicy and tender, but next time I may marinate it beforehand or test out some other seasoning on the actual chicken simply because I tend to eat very “spice-y” food (not necessarily hot, just with lots of flavorful spices and herbs). The stuffing was awesome, and wouldn’t change a thing! Try it out and let me know what you think!
2 slices of bacon
1 tbsp of extra virgin olive oil
8 oz of Baby Bella mushrooms, sliced
1 small shallot, diced
1 tbsp minced garlic
1/2 tbsp dried oregano
3/4 cup of ricotta
2 tbsp Parmesan cheese, shredded
¼ cup fresh spinach, chopped
Sea salt and freshly cracked pepper, to taste
3 boneless skinless chicken breasts
Preheat your oven to 350 degrees.
Cook bacon over medium heat in a large skillet. Crumble and put aside.
Add olive oil, mushrooms and shallot to the pan and cook for about 3 minutes. Be sure to stir often.
Add the garlic and cook for 1 minute, continue to stir. Remove from the skillet and let it cool in a bowl.
After about five minutes, add the bacon, ricotta, parmesan, spinach, oregano, salt, and pepper to the mushroom mixture, mixing it all together until well combined.
Now you will need to pound the chicken breasts. There are many ways to do this but one of my favorites is to put the chicken breasts inside a large zip lock bag. Then pound with a mallet.
Butterfly the chicken breasts—cut them open like a book, leaving the back together. Season both sides with salt and pepper.
Spoon the ricotta mixture down the center of each breast. Fold the chicken back over as far as it will go—because all that filling will be oozing out :) Feel free to use toothpicks to close if it makes you feel better.
Place the chicken on a buttered baking dish and cook for 20 minutes.
After it comes out of the oven, season with garlic powder, salt and pepper.