SPINACH AND RICOTTA STUFFED CHICKEN

SPINACH AND RICOTTA STUFFED CHICKEN

Spinach and Ricotta Stuffed Chicken is a deliciously savoury dish that combines baked chicken’s tender, juicy texture with a rich, creamy filling. The combination of sautéed spinach and ricotta cheese adds a nutritious and flavourful element to the meal, while the grated Parmesan gives it a delightful sharpness. This dish is perfect for a quick and healthy dinner, offering a gourmet taste without the hassle. Whether you’re cooking for yourself or for a family meal, this stuffed chicken breast recipe will impress with its simple yet elegant flavours.

RECIPE CATEGORY

Dinner, Entrée

SERVING SIZE

1

CUISINE

Italian, Mediterranean

PREPARATION / TECHNIQUES

Bake, Sauté, Stuffed

OCCASION / HOLIDAY

Weeknight Dinner, Date Night, Fall, Winter

SPECIAL CONSIDERATION / DIETARY CONCERNS

Low Carb, High Protein, Gluten-Free, Healthy, Quick & Easy

DISH TYPE

Entrée, Main Course

INGREDIENTS FOR SPINACH AND RICOTTA STUFFED CHICKEN

• 1 chicken breast (150g), butterflied

• 1/4 cup spinach leaves, sautéed

• 1 tbsp ricotta cheese

• 1 tbsp Parmesan cheese, grated

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 320 kcal

• Protein: 38g

• Carbohydrates: 2g

• Fat: 17g

• Saturated Fat: 6g

• Sodium: 350mg

• Fibre: 1g

• Sugars: 1g

• Vitamin A: 60% of DV

• Vitamin C: 8% of DV

• Calcium: 15% of DV

• Iron: 8% of DV

PREPARATION FOR SPINACH AND RICOTTA STUFFED CHICKEN

1. Preheat oven: Preheat your oven to 190°C (375°F).

2. Prepare the Filling: Sauté 1/4 cup spinach leaves in a small pan with olive oil until wilted. Combine with 1 tbsp ricotta cheese and 1 tbsp Parmesan cheese—season with salt and pepper.

3. Butterfly and Stuff the Chicken: Butterfly the chicken breast by cutting it lengthwise through the middle without cutting through. Open it up like a book. Spoon the spinach and cheese mixture into the centre, then fold the chicken to seal the filling.

4. Sear the Chicken: Heat 1/2 tbsp olive oil in a skillet over medium heat. Sear the stuffed chicken breast for 2-3 minutes on each side until golden brown.

5. Bake the Chicken: Transfer the seared chicken breast to a baking dish. Bake in the oven for 20-25 minutes or until you cook the chicken and it’s no longer pink in the centre.

6. Serve: Let the chicken rest for a few minutes before slicing. Serve hot, garnished with a sprinkle of extra Parmesan if desired.

PREP TIME

15 minutes

COOKING TIME

25 minutes

TIPS FOR SPINACH AND RICOTTA STUFFED CHICKEN

• Sealing the Chicken: Use toothpicks to secure the chicken, if needed, to prevent the filling from spilling out.

• Don’t Overcook: Keep an eye on the chicken while baking to avoid drying it out.

• Extra Flavour: Add herbs like basil or thyme to the filling for an aromatic boost.

VARIATIONS

• Cheese Swap: Replace ricotta with goat cheese or mozzarella for a different flavour profile.

• Vegetable Addition: Add sun-dried tomatoes or roasted red peppers to the filling for depth.

• Low Fat: Use low-fat ricotta and reduce the amount of Parmesan for a lighter version.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze this dish before baking. Wrap stuffed chicken tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge before baking.

• Reheating: Reheat gently in the oven at 150°C (300°F) until warmed through to avoid drying out.