I am wanting a recipe for chicken stuffed with ricotta and spinich?

in a creamy basil sauce. Please answer if you have a good one.I am wanting a recipe for chicken stuffed with ricotta and spinich?
The basic Manicotti recipe filling stuffed into a split pounded chicken breast would work great!!!!.


4 or 5 skinned and deboned chicken breast (spit)


12 ounces fresh mozzarella cheese, divided


10 ounces chopped frozen spinach, thawed


2 cups part-skim ricotta cheese


2 egg yolks


1 cup grated pecorino cheese


1 cup grated Parmesan cheese


2 tablespoons finely chopped fresh parsley


Kosher salt and freshly ground black pepper, to taste


1/2 tablespoon butter


Preheat the oven to 375 F.


Dice about a quarter of the mozzarella into small cubes, enough to produce about a cup. Place the diced cheese in a large bowl. Set aside. Cut the remaining mozzarella into 1/4-inch-thick slices. Set aside.


Place the thawed spinach at the center of a kitchen towel, then wrap the towel around it and squeeze it tightly over the sink to remove excess water. Continue squeezing until no more water runs out.


Unwrap the spinach and coarsely chop. Add to the bowl of cheese, then add the ricotta cheese, egg yolks, 1/2 cup each of the pecorino and Parmesan cheeses, parsley, and salt and pepper. Mix well and set aside.


Use the butter to lightly coat the bottom and sides of a 9-by-13-inch or larger baking dish.


Split each breast to make a pocket, pound each breast between wax paper or saran wrap to flatten(don't over beat it and get paper in the meat). Stuff each breast pocket with mixture and roll. Secure with a tooth pick. Put into the greased baking pan. Rub each breast with butter,(a couple time during cooking to keep moist. Bake 50 min to 1 hour or till chicken is done. If the breast starts to get to brown make a foil tent over the pan.








PESTO SAUCE GENOESE BASIL SAUCE


(ITALIAN)


1 c. fresh basil leaves


2 garlic cloves, peeled


2 tbsp. pine nuts


Salt to taste


1/2 c. Parmesan cheese


2 tbsp. pecorino or Romano cheese


1/2 c. olive oil


Combine the basil, garlic, pine nuts and salt in the blender and mix at high speed until all ingredients are evenly blended. Mix in the cheeses and adjust seasoning. Serve over chicken.


OR


Tomato basil sauce:


1 can (8 oz.) no salt added tomato sauce


1 clove garlic, crushed


1/2 tsp. dried whole basil


1/4 tsp. dried whole oregano


1 tbsp. grated Parmesan cheese


Combine tomato sauce, crushed garlic, basil and oregano in small saucepan, bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in Parmesan cheese. Transfer sauce to a serving bowl. Serve over chicken.


Or


ROASTED GARLIC BASIL SAUCE


4 lg garlic cloves


1 med zucchini


3/4 cup packed fresh basil leaves


1/4 cup packed fresh flat leafed parsley


1/2 cup water


2 teaspoons fresh lemon juice


Preheat oven to 425 degrees F.


Wrap garlic cloves tightly in foil.


Cut Zucchini into 1/4 inch


thick slices and season with salt and pepper. Put foil wrapped garlic and zucchini on a baking sheet and roast in the middle of the oven until


garlic is tender and zucchini is pale golden (about 15 minutes). Unwrap garlic and cool.


Have ready a bowl of ice water. In a saucepan of boiling water, blanch


basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. In a blender, blend garlic, zucchini, herbs, water, and lemon


juice until smooth, about 1 minute. Season with salt and pepper. Makes


about 1 cup. Heat and serve over chicken.I am wanting a recipe for chicken stuffed with ricotta and spinich?
Mix thawed, dried spinach with ricotta and italian spices. Add in 2 beaten eggs.


Butterfly chicken breasts, fill with spinach mixture.


Roll and secure with either twine or skewers.


Top with sauce (below) and bake at 350 about 45 mins.





Ingredients


3/4 C. oil


1 C. mayonnaise


3/4 C. buttermilk


2 Tbsp. grated Romano cheese


2 Tbsp. crushed dried basil


1/2 tsp. salt


1 clove garlic, minced


Hot pepper sauce





Methods/steps


Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade