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Ricotta and Spinach Stuffed Chicken Breast

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A delicious and elegant dish featuring tender chicken breasts filled with a creamy spinach and cheese mixture, perfect for a satisfying meal.

Ingredients

Protein

  • 3 large chicken breasts, skinless, boneless
  • 6 ounces frozen chopped spinach, thawed and excess liquid squeezed out
  • 3 cloves garlic, minced
  • 0.75 cup ricotta cheese, whole or part-skim
  • 0.25 cup shredded parmesan cheese
  • 1 tablespoon olive oil
  • 1.5 teaspoon garlic powder
  • to taste salt and pepper

Instructions 

  • Pre-soak toothpicks in water for 15 minutes. Preheat oven to 400°F (200°C).
  • Heat 1 tbsp olive oil in a skillet, sauté garlic 1 min, add spinach, cook 1 min. Mix with ricotta, parmesan, olive oil, salt, and pepper.
  • Pat chicken dry, cut horizontal pockets, stuff with filling, secure with soaked toothpicks.
  • Season chicken with salt, pepper, garlic powder. Sear in skillet 4-5 min per side until golden.
  • Transfer skillet to oven, bake 12-15 min until internal temp reaches 165°F (74°C). Rest 10 min, then slice and serve.

Notes

Ensure excess moisture is squeezed out of spinach to prevent sogginess.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: cheese, chicken, Spinach