Mediterranean Stuffed Chicken Breast 56616 0367

Chicken Breast Stuffed with Spinach, Ricotta and Walnuts

Servings: 5


  • 5 PERDUE® HARVESTLAND® Chicken Breast Filets
  • Poultry seasoning to taste
  • 5 c. baby spinach
  • 2 cloves garlic — chopped
  • 1/2 c. ricotta
  • 1/4 c. mozzarella — shredded
  • 1/4 c. parmesan cheese — shredded
  • 3/4 c. walnuts — chopped
  • 3 tbsp. extra virgin olive oil


  1. Pat chicken dry and cut a pocket into the thicker side of the chicken breast.
  2. Season chicken generously.
  3. Mix cheeses, spinach, garlic and walnuts, and season with salt and pepper to taste.
  4. Press equal amounts into each chicken breast pocket.
  5. In hot pan with oil, sear chicken on each side until golden brown.
  6. Continue cooking in the pan on reduced heat or in a 400°F oven until an internal temp of 165°F is reached.
  7. Garnish with fresh herbs as desired.