Spinach & Ricotta Stuffed Chicken

Spinach & Ricotta Stuffed Chicken


Olive Oil 1 tbsp.
Garlic 1 clove, minced
Spinach 1.5 cups, chopped
Chicken Breasts 4, skinless & boneless
Ricotta Cheese 4 ounces
Mozzarella 4 ounces, grated
Parmesan Cheese 1/4 cup, grated

This spinach & ricotta stuffed chicken recipe is great for dinner.

Preheat oven to 375 degrees and grease a baking dish with some oil.

In a mixing bowl, combine olive oil and Italian seasoning (parsley, oregano, garlic, onion, salt, black pepper, red pepper flakes), then set aside.

Place a chicken breasts on a cutting board and carefully cut an opening about 4 inches wide to create a pocket. Don’t cut all the way through!

Pour the prepared rub over the chicken. Rub on all sides and inside of pocket.

Refrigerate and let marinate until ready to use.

While the chicken is marinating, prepare the cheese filling and cook the spinach.

Steam chopped fresh spinach just until wilted, then squeeze dry with paper towels.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, spinach, and garlic. Season with salt and pepper to taste, mix until well combined.

Remove chicken from the refrigerator and stuff each breast with the cheese mixture. Secure the pockets with a toothpick, if needed.

Place the stuffed breasts onto the prepared dish and bake for 25 minutes until chicken is golden brown. Flip halfway through to ensure even browning.

You can also cook spinach & ricotta stuffed chicken on the stovetop.

Want more recipes with spinach? Click on ova hea..



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