Stuffed Chicken Breast and Spinach Ricotta Linguine

Larissa decided she was going to be Top Chef for the night and cooked this amazing recipe. The chicken gets stuffed, rubbed and put in a casserole for cooking.

Parmesan Stuffed Chicken Breast –

  • 1 cup flat leaf parsley – finely chopped
  • 1/3 cup seasoned bread crumbs
  • 1/2-3/4cup parmesan cheese t.t
  • Grated zest of one lemon
  • dash lemon juice
  • Olive oil
  • 2 cloves minced garlic t.t
  • coarse salt-n-ground pep
  • 4-5 bone in chicken breast halves


  1. Preheat oven to 450F
  2. In small bowl, mix parsley, breadcrumbs, cheese, garlic, lemon zest and some salt-n-pep
  3. Divide mix into mounds according to however many chick. breasts you have
  4. Carefully loosen chicken skin with fingers and tuck parsley mixture underneath (stuff as much as you like)
  5. Rub olive oil on chicken
  6. Season chicken with additional parsley and salt-n-pep
  7. Place in a 13×9 in roasting pan or corning-ware with olive oil drizzle on bottom.
  8. Squeeze some lemon juice over chicken (don’t over do it!)
  9. bake until skin is crispy, chicken is cooked through, and a meat thermometer registers 165 degrees in thickest part of meat. approx. 30-40 mins

Thanks Larissa!! 🙂

Spinach Pasta with Ricotta and Pine Nuts –

  • 1/2 cup pine nuts
  • 2 tsp butter t.t
  • 1 LB spinach pasta (fettuccine or penne)
  • Olive oil
  • 1-1/2 LB baby spinach, washed
  • Fresh Garlic – minced
  • 1 cup part-skin ricotta cheese
  • parmesan cheese (if desired)


  1. Toast pine nuts – set aside
  2. Cook spinach pasta according to directions until al dente, reserve 1/4 cup pasta water
  3. In a skillet, drizzle olive oil to coat bottom, add tsp butter then add spinach and garlic
  4. Cook until spinach is wilted approx 4-5 mins
  5. Toss spinach mix with pasta, add additional tsp butter (add splash of pasta waster if noodles are dry)
  6. Season with salt-n-pep
  7. Toss with pine nuts and dollop of ricotta in the middle.

Larissa – Thanks for the recipes! You WOULD use the word dollop haha 😉


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