I love stuffed chicken breasts…. you can seriously slice em down the side and load em up with everything you love… and it will usually ALWAYS taste amazing. I had spinach and ricotta in my fridge in search of a recipe and I came across this one, and boy is it a keeper!!! I served it with roasted carrots tossed in olive oil and rosemary, a great healthy meal had by all!
{yum. love roasted carrots… especially for fall!}
Baked Chicken Stuffed with Ricotta and Spinach Recipe
Ingredients:
- 1 Cup Ricotta Cheese
- Small handful of baby spinach, chopped
- Small handful of grape tomatoes, diced (remove the seeds if possible)
- 2 tbsp Parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Dash of oregano
- 2 chicken breasts
- Italian seasoned panko crumbs
- 2 tsp olive oil
Get Cookin’:
Preheat the oven to 375 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Cut a slit in each chicken breast down the side, and then fill up with ricotta mixture. I used toothpicks to seal up the sides, then dipped rolled in panko crumbs, and laid out on greased baking dish.
If you want to pan sear each side of the chicken you can, but I just drizzled the olive oil evenly over the breasts, and then baked from 25-35 minutes depending on the thickness of your breasts, and until top is browned and juices run clear.
Let rest for about 10 minutes, slice, and serve with your favorite veggies!
