Ricotta and Spinach Stuffed Chicken Breast

Step 1

Pre-soak about 6 toothpicks in water for about 15 minutes while you prepare the chicken. You’ll use toothpicks to secure the chicken breasts. Pre-soaking prevents them from getting burned.

Step 2

Preheat oven to 400 degrees F.

Step 3

In a large skillet, heat about 1 tablespoon olive oil over medium high heat. Sauté garlic until fragrant, about 1 minute. Add the spinach and cook for another 1 minute. This will remove raw garlic taste and remove any excess moisture from the spinach. Transfer to a large mixing bowl and set aside. Tip: Make sure to squeeze out excess moisture from the thawed spinach, otherwise the filling will get soggy.

Step 4

To the prepared spinach and garlic, add the ricotta and parmesan cheeses, plus a few drizzles of olive oil. Mix to combine evenly. Season with salt and pepper to taste.

Step 5

Pat chicken breasts dry. Using a sharp knife, cut horizontal pockets along the side of the chicken breasts, deep and wide enough to hold the filling, without cutting all the way through (leave about 0.25 inch around the edges).

Step 6

Stuff the chicken with the prepared filling, without overstuffing. Then, secure the opening of the pockets with the pre-soaked toothpicks, inserting them horizontally so that they don’t stick out too much.

Step 7

Season the prepared chicken breasts with salt, pepper, and garlic powder (per chicken breast, use about ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder).

Step 8

Heat about 1-2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Pan-sear the chicken, about 4-5 minutes per side, until golden brown. Transfer to the oven and finish cooking for about 12-15 minutes, or until a thermometer inserted in the thickest part reads 165 degrees F. Tip: If you don’t have an ovenproof skillet, transfer chicken to a baking sheet and bake.

Step 9

Let the chicken rest for 10 minutes before serving. Slice and serve. Enjoy!