Herbed Ricotta Stuffed Chicken
Succulent chicken breasts filled with a creamy ricotta and spinach mixture, baked to perfection.
Equipment
- Ovenproof skillet For searing and baking the chicken.
Ingredients
Main Ingredients
- 3 large chicken breasts, skinless and boneless
- 6 ounces frozen chopped spinach, thawed Excess liquid squeezed out
- 3 cloves garlic, minced
- 3.75 cup ricotta cheese Whole or part-skim
- 0.25 cup shredded parmesan cheese
- 1 tablespoon olive oil
- 1.5 teaspoons garlic powder
- 1 to taste salt
- 1 to taste pepper
Instructions
- Pre-soak 6 toothpicks in water for 15 minutes while preparing the chicken to prevent burning.
- Preheat the oven to 400°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté garlic until fragrant, about 1 minute. Add spinach and cook for an additional minute to remove excess moisture. Transfer to a mixing bowl.
- Add ricotta, parmesan cheese, and a few drizzles of olive oil to the spinach mixture. Season with salt and pepper. Mix well.
- Pat the chicken breasts dry. Cut horizontal pockets along the side of each chicken breast, deep enough to hold the filling without cutting through.
- Stuff the chicken with the spinach mixture, then secure the openings with the pre-soaked toothpicks.
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat 1-2 tablespoons of olive oil in an ovenproof skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 12-15 minutes or until the internal temperature reaches 165°F. If using a non-ovenproof skillet, transfer the chicken to a baking sheet.
- Let the chicken rest for 10 minutes before slicing and serving. Enjoy!
Notes
For added flavor, consider adding sun-dried tomatoes or chopped artichoke hearts to the filling. No alcoholic drinks allowed, please substitute with a non-alcoholic option.