Dinner just got easier with this winning dish made with Bertolli! Spinach, Sun-Dried Tomato, Mozzarella Stuffed Chicken topped with the authentic and delicious Bertolli® d’Italia Alfredo Sauce.
What sauce was used to make the stuffed chicken?
This smooth garlic cream sauce is made with Bertolli’s Bertolli® d’Italia Alfredo Sauce. This authentic and delicious Alfredo sauce from Bertolli_us d’Italia is made in Italy with aged Parmigiano Reggiano PDO and Pecorino Romano PDO cheeses and fresh cream and butter.
This Alfredo Sauce will help you take a culinary journey through dishes you can create right at home.
How is this Spinach, Sun-Dried Tomato, Mozzarella Stuffed Chicken made?
To make this dish, mix sun dried tomatoes, ricotta cheese, spinach and garlic, and add it to seasoned split chicken breasts. Add mozzarella cheese on top of the ricotta cheese mixture.
Sear the chicken breast on both sides in a hot pan with olive oil. You want the chicken to brown nicely before proceeding with the recipe.
Pour the Bertolli’s Bertolli® d’Italia Alfredo Sauce and fresh basil over the seared chicken. Bake in the oven until the chicken is fully cooked and the sauce is bubbling. Garnish with parmesan cheese and parsley.
What do you serve this dish with?
Serve the dish on its own or with al dente pasta, rice, garlic mashed potatoes or salad.
Tips for Making this Dish:
- Don’t overcook for the chicken. Chicken breast can dry out very easily and become chewy. So, only cook it until browned and no pink remains.
- Thawed frozen chopped spinach can be substituted for the fresh spinach. Thaw the spinach out completely and squeeze all of the water out of it before adding the spinach to the ricotta cheese.
- Do not overstuff the chicken breasts. The filling with fall out while searing of too much is in it.
Here are other recipes made with Bertolli sauces:
Spinach, Sun dried Tomato, Mozzarella Stuffed Chicken
Juicy chicken breasts stuffed with spinach, sun dried tomatoes and mozzarella cheese topped with Bertolli® d’Italia Alfredo Sauce.
Ingredients
Chicken
- 2 large chicken breasts
- 2 tbsp olive oil
- 1-2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Filling
- 1/2 cup sun dried tomatoes, julienned
- 1 cup ricotta cheese
- 2 cups spinach chopped
- 2 cloves garlic minced
- 2 thick slices mozzarella cheese
- Salt and pepper to taste
Assembly
- 1 jar Bertolli® d’Italia Alfredo Sauce
- 1/4 cup fresh grated Parmesan cheese
- Basil leaves for garnish
- 1 tbsp chopped parsley for garnish
Instructions
- Season each chicken breast with salt, pepper, onion powder and garlic powder. Set aside.In a bowl, combine sun dried tomatoes, ricotta cheese, spinach and garlic. Season with salt and pepper to taste. Slice each chicken breast in the middle without cutting all the way through to the other side, so it creates a pocket. Fill each breast with half of the filling. Add a slice of mozzarella cheese on top of the filling inside of each breast.Heat a large oven safe skillet over medium heat. When hot, add the olive oil. Sear each chicken breast on each side, carefully turning them over so the filling does not come out. Pour Alfredo sauce over the chicken. Add basil on top to garnish. Place pan into a 350 degree oven and bake for 15 minutes or until the chicken is done throughout.Remove from the oven, sprinkle on Parmesan cheese and chopped parsley and serve.
