Chefs Special

    Preparation Time
    30 Mins
    Spice Level  

Spinach and Ricotta Stuffed Chicken Breast with Lemon Cream Sauceby Julia Carmen Desa

Rs. 600 Serves 2
2 (Servings)

With a delicious stuffing of spinach and ricotta cheese, comes this classic fine dining recipe at Cook Gourmet. Paired with a creamy lemon sauce and dinner rolls, a glass of wine is all you need to enjoy this gourmet meal with your valentine this month.

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Rs. 600Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories650


    Non Stick Pan
    Non Stick Wok
    Salt & Pepper

INGREDIENTSPortion for 2

    2 chicken breasts
    2 cups shredded spinach
    3 tbsp ricotta cheese
    2 tbsp sundried tomatoes
    Onion and garlic
    1 tbsp white wine
    1 tbsp vegetable oil for spinach
    1 tbsp oil for cooking chicken

    For lemon cream sauce:
    1 tbsp butter
    Onion and garlic
    1 tbsp white wine
    1/2 cup cream
    1/2 tsp lemon zest
    4 dinner rolls
    1 lemon
    1 tbsp chopped parsley

    Julia Carmen Desa

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    • Stir Fried Sriracha and Maple Chicken with Toasted Peanuts, Scallions, Steamed Pok Choy and Rice
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    • Assorted Vegetables in Tamarind and Hoisin Sauce with Soba Noodles
    • Herbed Chicken Rissoles with Mushroom Sauce and Garlic Toast



      Marinate the chicken breast Gently rub the marinade on the chicken breasts and cover them well. Leave aside for 15 minutes and get onto the filling which will go inside the chicken breast.


      Prepare the filling Heat oil in a non-stick wok over medium flame for 1 minute and add onion and garlic. Saute for 3 minutes and stir in shredded spinach leaves. Saut? for 4 minutes till all the leaves are wilted. Remove from flame and mix in sundried tomatoes, ricotta cheese, white wine and 1/4 tsp salt and 1/4 tsp pepper (both not provided).


      Place the filling inside the chicken Take the filling and spread it across one half of the chicken breast, top with the other breast and press once (be careful, the filling should not ooze out completely).


      Cook the chicken breast Heat oil in a non-stick pan for 1 minute on medium flame; gently place the entire chicken breast in the center and cook for 2 minutes on each side (4 minutes in total). Now use a steel bowl to cover and steam the breast for 3 minutes on low flame.


      Prepare lemon cream sauce Melt butter in the same wok used to make the spinach filling and keep the heat to low. Add onion and garlic, saute for 2 minutes till onions are translucent and pink. Pour the white wine followed by cream, lemon zest, juice of 1/2 lemon and 1/4 tsp salt and 1/4 tsp pepper (both not provided). Stir on low flame for 1 minute and add parsley. Take off heat.


      Assemble your dish Pour the lemon cream sauce on a plate and place the cooked chicken breast in the centre. Serve with dinner rolls.

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