Chicken Breast stuffed with Ricotta and Gorgonzola

Chicken Breast stuffed with Ricotta and Gorgonzola

What do you do when you have extra ricotta cheese?  Stuff your chicken with it.  I love cooking with chicken because you can do so many things with it.  If you can pound the chicken thin you can stuff it with most anything.  Hope you enjoy.


2 chicken breasts, pounded thin

Salt and pepper

1 lb. Ricotta cheese, part skim

1 egg

2 tbsp. Parmesan cheese, grated

1 oz. Gorgonzola cheese, crumbled

2 handful of baby spinach


Season the pounded chicken breast with salt and pepper.










Mix the ricotta and egg in a bowl, mix well.  Add the Parmesan cheese and Gorgonzola and mix well.  Fill the center of the chicken breast with the cheese mixture top with the spinach and fold the chicken over tying with kitchen twine.











Season the outside with salt and pepper.  Place in a 375 oven for 60 minutes.











Let rest then slice and serve.  Serve with Brussels Sprouts with Artichoke Hearts and Sauteed Spinach.

Stuffed Manicotti

Stuffed Manicotti

I really don’t make this enough.  A simple dish with tons of flavor.  Use fresh parsley in your cheese mixture for the best results.


4 cups  Ricotta cheese

½ cup  Parmesan cheese, grated

3 cups  Mozzarella cheese, shredded (reserve 2 cups for topping)

1          Egg

1/2 cups           Spinach, chopped

1/2 cup            Parsley, chopped

16        Manacotti pasta

1 jar     Pasta sauce


Cook manicotti pasta until andante.  Remove from the water and let cool.  Preheat oven to 375.  Mix ricotta, Parmesan cheese, mozzarella cheese, egg, spinach, and parsley together.  Place the mixture into a piping bag.  Fill each manicotti with the cheese mixture.  Place manicotti in a baking dish that has a little pasta sauce in the bottom.  Cover the manicotti with the pasta sauce and top with mozzarella cheese.  Cook until the cheese starts to brown.  Let manicotti rest before serving.

Serves 4