Spinach and Ricotta Stuffed Chicken Breasts
Recipe type: Main
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Boneless and skinless chicken breast – 2
  • Ricotta cheese – 100 gms
  • Fresh spinach leaves – 1 cup, tightly packed
  • Olive oil – 2 tbsp
  • Panko breadcrumb – ½ cup (or more if required)
  • Zest and juice 1 lemon
  • Salt and pepper to taste
  1. Pre-heat your oven to 200 C / 400 F and place the wire rack at the lower level of your oven.
  2. Put the fresh spinach leaves in a large bowl of boiling water to wilt for about 10 minutes. Drain and run through cold water for couple of times, then squeeze out as much excess water as possible. Chop them up and set aside.
  3. In a bowl mix ricotta, lemon zest and plenty of seasoning. Add the chopped spinach leaves to it and mix well.
  4. Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 2 breasts.
  5. Rub the top of the chicken breasts with olive oil and press the panko breadcrumbs on top. Finally arrange the chicken breasts on a roasting tin.
  6. Bake the chicken for around 30 mins or until the thickest part of the chicken registers a temperature of 75 C / 175 F in an instant thermometer. Remove them from oven when the chicken is cooked through and the breadcrumbs are golden.
  7. Serve the spinach & ricotta stuffed chicken breasts warm with some baked veggies of your choice on the side! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/08/spinach-and-ricotta-stuffed-chicken-breasts/