Name: Walnut, Ricotta, and Spinach Stuffed Chicken Breasts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 4 boneless skinless chicken breasts; Kosher salt and pepper to taste; 3 tablespoons extra virgin olive oil; 3/4 cups California Walnuts, finely chopped and divided; 1/2 cup ricotta cheese; 1/4 cup shredded Mozzarella cheese; 1/4 cup Parmesan cheese; 1/4 cup chopped fresh parsley; 5 ounces frozen chopped spinach, drained and patted dry between paper towels; 6 oil-packed sun-dried tomatoes, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; Drizzle extra virgin olive oil; Additional sun-dried tomatoes and parsley

Walnut, Ricotta, and Spinach Stuffed Chicken Breasts

Prep Time 30 min Cook Time 15 min Total Time 45 mins Servings: 8

Description

Quick and easy, this recipe is also inspired by the California Walnut Board.

Instructions

Pat chicken dry and season with salt and pepper. Lay flat on a cutting board and cut a pocket into the thicker side, as large as you can without cutting all the way through.

To prepare filling, stir together 1/2 cup walnuts with remaining ingredients. Press equal amounts into each chicken breast and press chicken firmly to enclose at the seam.

Heat 3 tablespoons oil in a large, heavy skillet over medium-high heat. Add chicken and cook for 5 minutes. Carefully flip and cook for 5 to 7 minutes more or until cooked through. (Chicken should read 165°F on an instant meat thermometer.)

Cut chicken into 1/2-inch thick slices and garnish with remaining walnuts, sun-dried tomatoes, and parsley, as desired.

Walnut, Ricotta, and Spinach Stuffed Chicken Breasts