Description
Chicken is stuffed with a spinach ricotta cheese filing to create an easy dinner any day of the week.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 egg yolk
- 1 teaspoon dried oregano
- pinch nutmeg
Instructions
- Preheat: Preheat the oven to 375 degrees Fahrenheit.
- Prepare Chicken: Pat the chicken breasts dry. Lay a chicken breast flat on a cutting board. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of the breast, being sure not to split the breast completely. Repeat with each breast, then season on both sides with salt and pepper to taste.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and saute for 3-5 minutes, stirring often, until softened.
- Cook Greens: Stir in spinach and parsley, and cook for 2-3 minutes, until spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
- Mix Filling: Meanwhile, in a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, salt and pepper. When the spinach mixture has cooled, stir it into the cheese mixture until combined.
- Stuff: Divide the stuffing mixture into the pocket of each chicken breast.
- Sear and Bake: In the clean skillet, heat remaining olive oil over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 16-20 minutes, or until the internal temperature in the thickest part of the chicken is 165 degrees F.
- Rest: Transfer the chicken to a serving platter and allow it to rest for 3-5 minutes before serving. Serve with a salad or your favorite vegetables and starches.
Notes
Storing: Leftover ricotta stuffed chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 325F for 15-20 minutes. Freezing: You can store uncooked stuffed chicken in the freezer for up to 3 months. Wrap each breast tightly in plastic wrap and foil, freeze on a sheet overnight, then move to a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 323 kcal
- Sugar: 1 g
- Sodium: 604 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 148 mg