Ricotta, Mushroom, and Herb Stuffed Chicken Breasts
- 1 slice of lean bacon, cooked & crumbled
- 1 tsp + 1 tbsp of olive oil, divided
- 6 oz of button mushrooms, sliced
- 1 small shallot, diced
- 1 clove of garlic, minced
- 1/8 tsp dried oregano
- 1/4 tsp dried basil
- 1/2 cup of ricotta
- 2 tbsp fresh spinach, chopped
- 2 tsp fresh parsley, chopped
- Sea salt and freshly cracked pepper, to taste
- 2 chicken boneless skinless chicken breasts, pounded thin & flat
- This recipe is gluten-free
- Produce
- Basil, dried (1/4 tsp)
- Button mushrooms (6 oz)
- Garlic (1 clove)
- Oregano, dried (1/8 tsp)
- Parsley, fresh (2 tsp)
- Shallot, small (1)
- Spinach, fresh (2 tbsp)
- Meat
- Bacon, lean cooked & crumbled (1 slice)
- Chicken (2)
- Cooking & Baking
- Olive oil (4 tsp)
- Sea salt and freshly cracked pepper (1)
- Dairy
- Ricotta (1/2 cup)
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Recipe Stats
Published June 22, 2012 (7 months ago).
152 people saved this recipe.
