Spinach Ricotta Stuffed Chicken (Printable version)
Tender chicken breasts filled with creamy spinach ricotta and topped with golden parmesan crust.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1 cup baby spinach, chopped
07 - 1/3 cup grated parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 garlic clove, minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/4 cup grated parmesan cheese
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - Slice each chicken breast lengthwise through the thickest part, opening like a book without cutting completely through. Season both sides with salt and pepper.
03 - Combine ricotta, chopped spinach, parmesan, mozzarella, garlic, nutmeg, salt, and pepper in a bowl. Mix until evenly distributed.
04 - Divide filling evenly among chicken breasts, spreading over one half. Fold opposite side over filling and secure with toothpicks if necessary.
05 - Place stuffed chicken in prepared baking dish. Brush tops with olive oil and sprinkle with remaining parmesan cheese.
06 - Bake for 25-30 minutes until internal temperature reaches 165°F and tops are golden brown.
07 - Remove from oven and let rest for 5 minutes. Remove toothpicks, slice crosswise, and serve immediately.
# Expert tips:
01 -
- That moment when you cut into the chicken and the creamy filling spills out like a little surprise
- Company worthy elegance without requiring any actual difficult techniques
02 -
- Use an instant read thermometer because cutting into the chicken to check doneness lets all that delicious filling escape
- Letting the meat rest for five full minutes is what keeps the creamy center from running all over your plate
03 -
- Cold ricotta mixes more cleanly so pull it from the fridge right before you start prepping
- Remove toothpicks before serving because biting into one is nobody idea of a good surprise