Spinach Ricotta Stuffed Chicken Breasts
Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup cream cheese, softened
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tbsp olive oil
1/2 cup chicken broth (or white wine)
Fresh herbs for garnish (optional)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a bowl, mix together the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, cream cheese, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper until well combined.
Prepare the Chicken:
Using a sharp knife, carefully cut a pocket into each chicken breast. Be careful not to cut all the way through.
Stuff the Chicken:
Spoon the spinach and ricotta mixture into each chicken breast pocket. Use toothpicks to secure the opening if needed.
Sear the Chicken:
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear each chicken breast on both sides until golden brown, about 2-3 minutes per side.
Bake the Chicken:
Once the chicken breasts are seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is hot and bubbly.
Add Chicken Broth:
If desired, pour the chicken broth (or white wine) into the skillet around the chicken to create a bit of sauce.
Garnish and Serve:
Remove toothpicks, if used. Garnish with fresh herbs if desired, and serve warm.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 350 per serving | Servings: 4