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Stuffed Chicken Breast with Spinach and Ricotta

This dish features chicken breasts stuffed with wilted spinach and creamy ricotta cheese, then baked until golden and tender. The stuffing adds moisture and flavor, resulting in a juicy interior contrasted by a lightly crisped exterior. Presented sliced, the dish reveals a vibrant green interior with a melty cheese filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 2 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese full-fat preferred
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 tablespoon olive oil for baking dish

Equipment

  • Knife
  • Cutting board
  • Skillet
  • Baking dish
  • Kitchen tongs
  • Toothpicks or Kitchen Twine

Method
 

  1. Preheat your oven to 375°F (190°C). Pound the chicken breasts between two pieces of plastic wrap until they are of even thickness, about ½ inch, for even cooking and easy stuffing.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, filling the kitchen with a warm aroma.
  3. Add the chopped spinach to the skillet with garlic. Cook, stirring occasionally, until the spinach wilts and reduces in volume, about 2-3 minutes. Remove from heat and let it cool slightly.
  4. In a mixing bowl, combine the wilted spinach with ricotta cheese. Mix until smooth and well integrated. Season with salt and pepper to taste.
  5. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally from the side, being careful not to cut all the way through. Stuff each pocket generously with the spinach and ricotta mixture.
  6. Secure the openings with toothpicks or kitchen twine to prevent the filling from spilling out during baking.
  7. Lightly brush the stuffed chicken breasts with olive oil and place them in a baking dish coated with olive oil for easy release and a crisp exterior.
  8. Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and golden on top. The internal temperature should reach 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Carefully remove toothpicks or twine before serving.
  10. Slice the stuffed chicken breasts crosswise to reveal the vibrant green filling inside. Serve hot, showcasing the tender meat and melty cheese.

Notes

You can add grated Parmesan or mozzarella to the ricotta mixture for extra flavor. Ensure the chicken is pounded evenly for uniform cooking. Use toothpicks to keep the stuffing contained during baking.