Chicken Stuffed with Spinach, Mushrooms, Ricotta

Last night I made stuffed chicken, mostly following Rachel Ray’s recipe. It turned out OK. What would make it super tasty is a cheese sauce, or some kind of melted cheese on top of the chicken. I was trying to make it healthier by using fat free ricotta and lots of spinach and mushrooms. Did I ever mention how fat free ricotta is amazing? They just use skim milk to make it, and it is full of protein. It works perfectly in various recipes, and Mr Triathlete was eating it with crackers the other night. Pretty good.

Haha… looking at this picture makes me think of how I need to get a better plate to be taking pictures of food on. You can see how many years of wear and tear this poor plate has been through.

Anyway, making the chicken was pretty easy. I bought thinly sliced chicken breasts, and to hold them in place I used toothpicks which is much easier than using string to tie them up. This is a pretty looking dish to make, and makes me a little more excited about eating chicken. So, I would recommend making this recipe, but maybe add some cheese on top of yours!


  1. Jacki Holmes says

    I like to make a sauteed mushrooms and a simple sauce with a tablespoon of tomato paste and 2 tablespoons of light sour cream deglazing my mushroom pan with a splash of red wine or brandy (poured away from the stove of course)

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