Chicken Breast Stuffed with Ricotta, Spinach and Pinenuts
I find chicken breasts along with chicken thighs to be among the most versatile pieces of protein one can cook. Both are unlimited for roastings, stewing, sauté, grill or stir fry with a long list of herbs, spices and sauces along with stuffings that may be added. This is a recipe that I have used many times. The chicken breasts can be brined and then stuffed a day ahead, so they are great for parties when you want as many make-ahead dishes as possible. Chicken breasts can be a bit on the dry side and in this recipe I have added brining prior to stuffing. It's also best if you can find the smaller size chicken breasts as those take less time to cook and are often more moist.
Equipment
- Roasting Pan
Ingredients
To Brine the Chicken Breasts
- 2 quarts warm water (warm enough to melt the salt) (2L)
- 1/2 cup kosher salt
- 3 tbsp olive oil (15g)
- 1 tbsp whole peppercorns
- sprigs of Rosemary and Thyme
For the Filling
- 1 cup cooked spinach (about 12 oz or 340g)
- 1/2 cup ricotta (114g)
- 4 tbsp Pinenuts, roasted and coarsely chopped (40g)
- 4 tbsp grated Parmesan Cheese (21g)
- 1/2 tsp salt (3g)
- ground black pepper to taste
- a bit of grated nutmeg
The Chicken
- 6 boneless with skin on chicken breasts
For the Sauce
- 1 cup sliced mushrooms (150g)
- 2 tbsp butter (29g)
- 1/2 cup dry Marsala wine (120ml)
- 1/4 cup chicken broth (60ml)
- 1/2 cup heavy whipping cream (120ml)
- salt, pepper and a bit of grated nutmeg to taste
Instructions
FOR THE BRINING
- Add the salt, rosemary, thyme and olive oil to a pot or plastic bucket that will be large enough to hold the chicken. Heat the water, pour over the the salt, peppercorns and herbs and stir to dissolve the salt.
- Wait for the water to cool. I usually add some ice cubes to cool it faster. As soon as it is at room temp or cooler, add your chicken breasts.
- Place in the refrigerator for at least one hour. Four to five hours is preferable.
FOR THE STUFFING
- First, if your ricotta cheese is high in liquid, line a sieve with cheese cloth (if you don't have cheese cloth a coffee filter will work) and allow to drain a portion of the excess moisture. This generally takes about 30 minutes.Cook the spinach just until tender. As soon as it cools, squeeze out as much water as possible. Chop very fine and mix with the drained ricotta cheese, chopped toasted pine nuts, Parmesan cheese, the salt, pepper and a bit of grated nutmeg.
- Store the filling in your refrigerator until ready to use.
FOR THE CHICKEN
- Remove the chicken breasts from the brine and pat dry with a cloth or paper towel. Discard the brine.
- Use a boning or slender sharp knife to cut a pocket in each chicken breast, about 3" to 4" along the thicker edge of the breast and about 2" into the center. These measurements will of course depend on the size of the chicken breasts.
- Scoop a tablespoon of the stuffing into the cavity of each breast. Use your fingers to even out the stuffing so it covers 3/4 of the pocket area. Leave a bit of room at the open edge of the pocket. Gently press the cut edges together, or you may use small metal skewers to hold the edge shut.
- Salt and pepper both sides of the stuffed breasts.
TO ROAST
- Place the chicken breast (skin side up) in a lightly oiled roasting pan. Oven should be preheated to 400°. Set your timer for 20 minutes.
- After 20 minutes, reduce oven temperature to 375°. Turn the chicken to skin side down, add the sliced mushrooms and butter to the pan and pour one half (1/4 cup) of the Dry Marsala wine over the top of the chicken and mushrooms. Now return to the oven for another 20 minutes.
- NOTE: If the chicken breasts are quite small you can reduce this last cooking time to 15 minutes. If in doubt insert an instant thermometer. Temperature should read 165°F or 74°C.
THE FINISH
- Place the chicken breasts on a platter and place in a warm spot and loosely cover with a sheet of foil.
- Place the roasting pan over medium heat, pour in the chicken stock, remaining Dry Marsala, the heavy cream and a bit of grated nutmeg. Use a wooden or rubber spatula to scrape any bits from the bottom of the roaster(NOTE –this will include some of the stuffing that has escaped) and continue to cook until the sauce has thickened. This usually takes 4 to 5 minutes. If you don't feel you have enough sauce, simply add a bit more wine and cream.
- When you achieve preferred consistency, taste to correct for salt and pepper. Keep the sauce hot while plating the chicken.
TO PLATE AND PRESENT
- Several ways to present this dish. You can place all of the breasts on a platter and serve the sauce separately in a bowl with ladle. I like to slice in breast into slices about 1/2" thick, place on each plate and top with some of the sauce and mushrooms.
- Sides for this dish can include roasted artichokes or asparagus. Pasta seasoned with a bit of butter, olive oil and fresh herbs (I prefer Gemelli or Casarecce), rice or mashed potatoes are also a tasty accompaniment.
Notes
A word about Ricotta. Having spent the majority of 2023 in Italy I found that the ricotta there has little relation to the majority of the ricotta you find in your grocery store. Most American grocery store brands tend to have a very high concentration of moisture which makes them difficult to use in many recipes. I am reluctant to mention the worst I have found so will mention the best. In Northern California the best I can find is the Bellweather Farms. It has texture, taste and not loaded down by excess moisture. If you only have access to lesser brands, remember that is is important to drain them for this recipe.