Stuffed Chicken Breast


I usually post pretty simple recipes, so beware, this one is a doozie. But it’s well worth it, it’s so darn delicious. Being that this takes a little time and finesse, I imagine this to be a fun dish to prepare on a Sunday with your kids or loved one!


What you’ll need


  • 6 tbsp unsalted butter, divided
  • 1/2 onion, chopped
  • 1 1/2 cups mushrooms, chopped
  • 1/2 pound spinach
  • 1 garlic clove, minced
  • 3/4 cups ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 1/2 tsp dried basil
  • 1 cup crumbled feta cheese
  •  large egg, beaten
  • 1 cup Italian style bread crumbs
  • 1 pound chicken cutlets, thin

salt and pepper

Lemon-Garlic Butter Sauce

  • 3 tbsp butter
  • 2 garlic cloves, chopped
  • 2 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped
  • black pepper

white wine (optional)

Preheat oven to 350 degrees. Oil a large shallow casserole and set aside.

Over medium heat melt 2 tbsp butter and saute onions and mushrooms for about 5 minutes. Add spinach and garlic, and salt and pepper to taste. Stir, cover and cook for 5 minutes. remove the cover and cook for another 2 minutes.

I a small bowl mix togehter  the ricotta, parmesan and basil. Add salt and pepper to taste.

Lay out the chicken cutlets and layer them with first the ricotta mix, then the spinach mushroom mix, and then sprinkle the feta cheese. Roll them up into neat bundles and hold them together with a toothpick. I chose to use butchers yarn, which turned out to be unnecessarily complicated, so please do use the tooth picks. Brush the chicken with egg (or dip the chicken as I did). Spoon the breadcrumbs over the chicken (or dip the chicken as I did). Lay them out in the oiled casserole. Melt the remaining 4 tbsp butter and spoon them over the chicken bundles.

Place the casserole in the oven and bake for 40 minutes at 350 degrees. In the meantime prepare the sauce: melt the butter in a small sauce pan over medium-low heat Add the garlic and cook for 2 minutes. If you choose to add a splash or two of white wine, do so now. Remove from heat and add lemon juice, parsley and black pepper.

Serve this dish with egg noodles or any pasta of your choice!

Bon Apètit!


Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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