Spinach And Ricotta Stuffed Chicken Breasts Recipe

About this recipe

A high-protein dinner featuring tender chicken breasts stuffed with a creamy spinach and ricotta filling, baked to perfection for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Cathedral City Mature Cheddar Cheese
• 100 G Jumbo Garlic 100g
• 395G D'Aucy Chopped Spinach
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with 1 tsp butter.
2. 2. In a skillet, melt 1 tsp butter over medium heat and sauté 1/2 onion, finely chopped, until translucent, about 3-4 minutes.
3. 3. Add 1/2 cup chopped spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
4. 4. In a mixing bowl, combine the sautéed onion and spinach with 1/2 lb ricotta cheese, 1/2 cup shredded cheddar cheese, 1 tbsp italian seasoning, 1 clove garlic, minced, and a pinch of salt. Mix well to form the filling.
5. 5. Place 6 chicken breasts skin side up on a clean surface. Carefully loosen the skin from one side of each breast and stuff approximately 1/3 cup of the filling under the skin. Press gently to secure.
6. 6. Arrange the stuffed chicken breasts in the prepared baking dish and bake for 30-35 minutes, or until the chicken is cooked through and golden brown.
7. 7. Remove from the oven, let cool slightly, and slice for serving. Garnish with 1/4 cup chopped parsley before serving.