Stuffed Chicken Breast with Spinach Ricotta, & Provolone Cheese

What can be done to chicken that hasn’t already been done?  Everyone has a stuffed chicken recipe or at least should have one or two in there repitore.  This combination works fabulously, and is perfect for the glorious lemony sauce that accompanies them.  I served these with pan seared Brussels sprouts made with sausage and a cornbread topping, they were a big hit, and I could totally see this as a nice change at Thanksgiving for a supremely elegant but simple side.

I hope you give these a try!


Susan xoxo


Stuffed Chicken Breast with Spinach Ricotta & Provolone Cheese

  • Servings: 4-5
  • Difficulty: easy
  • Print

A tasty stuffed chicken dish that's healthy and full of flavor!

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Stuffed Chicken Breast with Spinach, Ricotta & Provolone Cheese  Credit:CrazySexySavor,com




  • 7 skinless boneless chicken breasts pounded thinly
  • 1/2 cup of part skim ricotta
  • 1/4 cup of Pecorino Romano cheese
  • 1 minced garlic clove
  • 1 tsp. of nutmeg
  • 1 cup of steamed spinach drained and chopped
  • Kosher salt and cracked black pepper to taste
  • 2 eggs beaten with a splash of milk
  • juice of one lemon
  • 1/2 cup of dry white wine or chicken stock
  • 5 tbsp. of butter
  • 3 tbsp. of capers, you don’t need to drain, I prefer the vinegary brine but if you do not, then rinse and drain.
  • 1 1/2 tsp. of Dijon Mustard


  1. In a large mixing bowl combine ricotta cheese, drained spinach, (squeezing it in an old kitchen towel or cheesecloth ensures that you will not have a runny filling) and chopped provolone. (I take deli slices and make small slices while it is folded). Add nutmeg, chili flakes, and season well with salt and pepper.
  2. Take pounded chicken breast and season well with salt and pepper.  Lay flat and spoon filling onto chicken breast, do not over stuff.  Roll up tightly. Finish each way with the remaining chicken breasts.  Refrigerate for about 30 min. to allow rolls to firm up.
  3. In a bowl crack two eggs with a tiny bit of milk and beat well.  In a pie plate or similar vessel, fill with seasoned Italian bread crumbs.  Dip rolls in egg mixture then bread crumbs and set aside on plate.
  4. Preheat oven to 375°
  5. Heat a large oven proof skillet with EVOO on medium high heat, when hot, add chicken rolls.  Do not crowd pan.  Fry about four minutes or until golden, flip over and finish another four minutes.  You will finish cooking in oven.
  6. Clean skillet out, and melt four tablespoons of unsalted butter in the same skillet.  Add 1/2 cup of dry white wine, or chicken stock, and the juice of lemon and whisk.  Add in a teaspoon and a half of Dijon mustard, and season with salt and pepper.  Whisk and add chicken back into the pan, spoofing sauce over the top.  Add in capers, and bake about 15 minutes or until meat thermometer reads 165°.  Immediately garnish with fresh chopped Italian Parsley and more butter incorporated into the sauce.  Let rest about five minutes and serve with my  Cornbread Crusted Pan Seared Brussel Sprouts with Sausage, or a nice tossed salad.  Devour!

Cornbread Crusted Pan Seared Brussels Sprouts with Sausage

  • Servings: 5-6
  • Difficulty: easy
  • Print

An elegant but easy side that tastes amazing

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Cornbread Crusted Pan Seared Brussel Sprouts with Sausage  Look how lovely these babies look.  Pan searing yeilds the most delicate, flavorful tasting brussel sprout you ever had!

  * I like using the baby Brussels sprouts at my farmer’s market, if you can’t find them use regular brussel sprouts just be sure to halve them.




  • 1 lb. of baby Brussels sprouts
  • 3 Italian Sausage links, out of the casing, (just take a paring knife and slice the back side of the casing all the way down and pop out the sausage, discard casing)
  • day old cornbread or fresh if you don’t have any around
  • 6 leaves of fresh sage chopped
  • 2 1/2 tsp. of red pepper flakes
  • EVOO
  • 1 tsp. of unsalted butter
  • Kosher salt and cracked black pepper to taste


  1. Clean brussels sprouts, removing any dry outer leaves. Cut in half and set aside.
  2.  In a bowl add cornbread and crush with hands to make crumbs. In a large skillet on medium heat add a tsp. of butter, let melt, and add in cornbread crumbs.  Toast until slightly golden in color.  Watch carefully so you don’t burn them, mix frequently to toast evenly.  Set aside in separate bowl.
  3. Clean out same skillet, over medium high heat, drizzle in a little bit of EVOO, add in sausage, red pepper flakes, and brown until cooked through, add to separate bowl and place skillet back on medium high heat, adding one tablespoon of EVOO.  Add in brussel sprouts, season with salt and pepper, and sear until they are caramalized about five minutes.  Add back in sausage, add in sage, and heat thoroughly, taste and adjust seasoning, top with sage leaves, cover the entire sprouts and sausage mixture with cornbread crumbs and serve immediately with Stuffed Chicken Breasts with Spinach, Ricotta, and Provolone cheese, or any entrée you prefer.  Devour!


6 Comments Add yours

  1. Came across your blog today. I hope to try some of your recipe’s.

    Liked by 1 person

    1. Awesome! Let me know what you think! 🙂


  2. mistimaan says:

    Nice recipe 🙂

    Liked by 1 person

  3. Alex Olander says:

    Looks delicious with new style of chicken recipe, following and thanks for sharing :))

    Liked by 1 person

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