Rachael: Spinach Ricotta-Stuffed Chicken Recipe + Hasselback Potatoes


Rachael Ray: Dressed Up Chicken Breast

Guest host Emeril Lagasse told the audience that he and Rachael Ray always get chicken breast recipes, and this Spinach Ricotta-Stuffed Chicken recipe takes things to another level, with a perfect trick for Hasselback Potatoes.

Rachael Ray: What Are Hasselback Potatoes?

Hasselback Potatoes are sliced almost all the way through and they open up like accordions as they bake. Using a skewer makes them “hassle-free” by preventing you from cutting all the way through by mistake.


Rachael Ray: Spinach Ricotta-Stuffed Chicken Recipe Ingredients with Rosemary Hasselback Potatoes

Rachael: Spinach Ricotta-Stuffed Chicken Recipe + Hasselback Potatoes

Learn how to make spiraled, perfectly seasoned Hasselback Potatoes for Rachael Ray’s Spinach Ricotta-Stuffed Chicken Recipe, using basic chicken breast.

  • 6 scrubbed, dried Roasting Potatoes
  • 1 tbsp Lemon Zest
  • 3 cloves chopped Garlic
  • 3/4 cup Panko Breadcrumbs
  • 3/4 cup Parmigiano-Reggiano Cheese
  • 1 cup Ricotta Cheese
  • 3 tbsp chopped, toasted Walnuts
  • 12 slices Speck Smoky Ham
  • 3 tbsp chopped Rosemary
  • 3 tbsp Butter
  • 1/4 cup chopped Parsley
  • 6 pieces boneless, skinless Chicken Breast
  • 10 oz frozen, defrosted, dried chopped Spinach
  • 1 beaten Egg Yolk
  • Nutmeg
  • Lemon Wedges
  • Olive Oil
  • Salt & Pepper

Rachael Ray: Spinach Ricotta-Stuffed Chicken Recipe with Rosemary Hasselback Potatoes Directions

  1. Preheat oven to 400 F.
  2. Skewer three potatoes on each of two skewers, toward the horizontal bottom instead of in the middle.
  3. Cut thin slices down to the rod through each whole potato.
  4. Drizzle potatoes with olive oil, salt and pepper.
  5. Roast 20 minutes so potatoes begin to open at slices.
  6. Mix garlic with rosemary and lemon zest.
  7. Sprinkle over potato slices and roast another 25 minutes.
  8. Remove from oven and wrap in foil to retain heat. (Reduce heat to 350.)
  9. Melt butter in a skillet and toast panko to light golden.
  10. Take off heat and let cool.
  11. Toss toasted panko with parsley and half the Parmigiano.
  12. Butterfly chicken breasts and pound them to 1/4” thick.
  13. Season meat with salt and pepper, inside and out.
  14. Combine spinach with walnuts, ricotta, egg yolk, nutmeg, the rest of the cheese, and salt and pepper.
  15. Fill each breast with cheese filling and close them.
  16. Drizzle with olive oil, salt and pepper.
  17. Wrap Speck around each chicken piece.
  18. Heat olive oil on medium high in a skillet.
  19. Brown chicken for a few minutes per side.
  20. Roast chicken for 15 minutes at 350 F.
  21. Slice chicken and serve with Hasselback potatoes, garnished with parsley, cheese and breadcrumbs.


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