Spinach Ricotta Stuffed Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
323 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spinach Ricotta Stuffed Chicken
Description
Spinach Ricotta Stuffed Chicken is made by carefully cutting pockets in chicken breasts and stuffing them with a creamy blend of ricotta, mozzarella, Parmesan, egg yolk, chopped spinach, parsley, garlic, onion, oregano, nutmeg, salt, and pepper. The stuffing balances creamy, cheesy textures with fresh, sautéed spinach and herbs, enhancing the mild chicken meat.
The stuffed breasts are either seared or baked, resulting in tender chicken with moist filling inside. The filling’s mixture of soft cheeses and herbs imparts a subtle richness and depth of flavor. The use of fresh ingredients such as spinach and parsley adds brightness to the dish’s overall profile.
This dish works well as a main course paired with simple sides like roasted vegetables or a light salad to complement the rich filling. It is a good option for a filling and flavorful dinner.
Leftover stuffed chicken can be refrigerated in an airtight container for up to 3-4 days and reheated in the oven at 325°F until warmed through. The stuffed chicken can be frozen uncooked for up to 3 months; wrap each portion tightly before freezing and thaw overnight before cooking.
Ingredients
- 4 chicken breast boneless skinless
- kosher salt to taste
- black pepper to taste
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 2 cups spinach chopped, fresh
- 2 tablespoons parsley chopped, fresh
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese shredded
- 1/4 cup Parmesan Cheese grated
- 1 egg yolk
- 1 teaspoon oregano dried
- pinch nutmeg
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pat the chicken breasts dry. Lay a chicken breast flat on a cutting board. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of the breast, being sure not to split the breast completely. Repeat with each breast, then season on both sides with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and saute for 3-5 minutes, stirring often, until softened.
- Stir in spinach and parsley, and cook for 2-3 minutes, until spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
- Meanwhile, in a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, salt and pepper. When the spinach mixture has cooled, stir it into the cheese mixture until combined.
- Divide the stuffing mixture into the pocket of each chicken breast.
- In the clean skillet, heat remaining olive oil over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 16-20 minutes, or until the internal temperature in the thickest part of the chicken is 165 degrees F.
- Transfer the chicken to a serving platter and allow it to rest for 3-5 minutes before serving. Serve with a salad or your favorite vegetables and starches.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for 3 to 4 days and reheat in the oven at 325°F for 15 to 20 minutes until warm.
- Uncooked stuffed chicken can be wrapped tightly in plastic wrap and foil, frozen for up to 3 months, then thawed overnight in the refrigerator before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 604mg | 25% |
| Potassium | 608mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1921IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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