Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast
The Saucy Gourmet
The Saucy Gourmet
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  • 30 minutes at 350 degrees While the chicken was baking, I prepared the sauce.I combined some wine and chicken stock in a small saucepan. I brought it to a boil. I reduced the heat slightly and cooked stirring often until reduced by about
  • 5 minutes I sliced the chicken into medallions, divided among plates, and spoon some of the sauce over each
  • 1 cup cooked
  • 1/2 cup ricotta
  • 1/2 cup crumbled blue cheese
  • 4 slices cooked bacon, crumbled
  • 1/4 cup roasted red pepper slices
  • Kosher salt and freshly ground black pepper



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