Chicken Breasts Stuffed with Spinach and Cheese

  • 35 mins
  • 10 ingredients

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 1/2 cups baby spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup white cheddar cheese, grated
  • 1 lb boneless, skinless, chicken breast
  • kosher salt and black pepper to taste
  • 1 tbs smoked paprika
  • 3 cloves garlic, minced
  • 1/2 medium onion, minced
  • fresh parsley for garnish
  • Pre-heat oven to 400 degrees.
  • Add the olive oil to a medium hot saute pan, add the garlic and onions and saute for 1-2 minutes.
  • Add the spinach and saute for another 3-5 minutes, or until wilted and the garlic and onions are incorporated.
  • Stir in the ricotta and cook for a minute, then leave to cool.
  • Cut cross ways slits into the chicken breasts, about 1 inch apart, 75 percent of the way through the chicken.
  • Season with salt and pepper, and sprinkle with paprika and white cheddar.
  • Bake for 20 to 25 minutes or until chicken is cooked through and the juices are clear.
  • Garnish with fresh parsley.
  • Alternatively you may cut a pocket in the chicken breasts and stuff with the cheese and spinach as pictured.

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