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