Imagine cutting into a perfectly golden chicken breast and discovering a creamy, luxurious spinach and ricotta filling, all nestled in a rich, aromatic white wine sauce. This French-inspired dish is not just a meal; it's a gastronomic experience that transforms an ordinary dinner into an extraordinary culinary adventure. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Stuffed Chicken with Wine Sauce recipe is your ticket to culinary excellence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup spinach, cooked
- 1 cup ricotta cheese
- 1 cup white wine
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the chicken evenly.
- In a medium saucepan, cook the spinach over medium heat until wilted, about 2-3 minutes. If using fresh spinach, you may need to wash and chop it first. If using frozen spinach, make sure it is thawed and drained well.
- In a mixing bowl, combine the cooked spinach and ricotta cheese. Season the mixture with salt and pepper to taste. Mix well until fully combined.
- Take each chicken breast and create a pocket by slicing it horizontally, being careful not to cut all the way through. You want to create a space to stuff the filling.
- Stuff each chicken breast with the spinach and ricotta mixture. Use toothpicks to secure the opening if necessary, ensuring the filling stays inside while cooking.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for about 3-4 minutes on each side, or until they are golden brown.
- Once the chicken is browned, carefully pour the white wine into the skillet, allowing it to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Bring the wine to a simmer, then cover the skillet with a lid or aluminum foil. Transfer the skillet to the preheated oven.
- Bake the chicken in the oven for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute within the chicken.
- Serve the stuffed chicken breasts drizzled with the wine sauce from the skillet. You can pair this dish with a side of steamed vegetables or a fresh salad for a complete meal.
Tips
- Choose high-quality chicken breasts that are uniform in size for even cooking.
- Use a sharp knife when creating the pocket to avoid tearing the chicken.
- Pat the chicken dry before seasoning to ensure a perfect golden sear.
- Don't overstuff the chicken - a moderate amount of filling prevents leaking during cooking.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F for food safety and juiciness.
- Let the chicken rest after cooking to redistribute the juices and maintain moisture.
- If the wine sauce is too thin, you can reduce it on the stovetop after removing the chicken.
- For extra flavor, add fresh herbs like thyme or rosemary to the spinach and ricotta filling.
Nutrition Facts
Calories: 443kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 170mg
