• Tender Chicken breast stuffed with ricotta cheese, mushroom and spinach topped with Ragu sauce served with white rice.

Ingredients

  • 4 skinless, boneless chicken breast
  • 2 garlic cloves finely diced
  • 1 3/4 Cup of ricotta cheese
  • 1 -10 oz package of fresh spinach
  • 1-16 oz package of sliced baby bella mushrooms
  • 1 eggs beaten
  • 1-8 oz package of shredded cheese (mozzarella, cheddar cheese, ect)
  • 1-24 oz Ragu Robusto 7-Herb Tomato Pasta Sauce
  • 2 cups White rice
  • 2 tbsps. butter
  • 3 tbsps. chicken bouillon
  • 4 cups water
0 (Rated by 0 moms)
PREP TIME 20 Hr READY IN 21 Hr 15 Min
COOK TIME 1 Hr 15 Min SERVINGS 4
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
COOKING METHOD Oven

Preparation

  1. In a skillet add 2 tbsps. of olive oil.
  2. Fry the spinach, mushrooms and garlic for 8-10 minutes until they start to color.
  3. When done remove into a bowl and let cool for a couple minutes.
  4. In separate bowl mix ricotta cheese, shredded cheese and egg.
  5. Stir in Spinach, mushroom and garlic mix with the cheese mixture.
  6. Make a slit on the top of the chicken to form a pouch.
  7. Fill chicken breasts evenly with the mixture.
  8. Place chicken in skillet and into the oven for 20 minutes.
  9. Remove from oven and pour ragu sauce over chicken and put back in oven for another 20 or until chicken no longer pink and sauce thickens.
  10. Rice
  11. Fry rice in skillet with butter until lightly golden brown.
  12. Add water and chicken bouillon and boil on low until rice cooked through.
  13. serve rice on the side or chicken on top of rice.

Rating

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