Spinach and Ricotta Stuffed Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 5 ounces fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 cup chicken broth

Method

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a medium skillet over medium heat, wilt the chopped spinach with 1 teaspoon of olive oil, about 2 minutes, then transfer to a bowl and let cool slightly.

   2:00 · wilt spinach
3. 3

   Stir the ricotta, Parmesan, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper into the wilted spinach until evenly combined.

4. 4

   Using a sharp knife, slice a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.

5. 5

   Season the chicken breasts, inside and out, with the remaining salt, pepper, paprika, and garlic powder.

6. 6

   Divide the spinach and ricotta filling evenly among the chicken pockets, pressing gently to pack, then secure each opening with toothpicks or kitchen twine.

7. 7

   Heat the remaining olive oil in a 9-inch oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 3 minutes per side, until golden brown.

   6:00 · sear chicken
8. 8

   Pour the chicken broth into the skillet around the chicken, then transfer the skillet to the preheated oven.

9. 9

   Bake until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes.

   20:00 · bake chicken
10. 10

    Remove from the oven, let rest for 5 minutes, then remove toothpicks or twine before serving.

    5:00 · rest chicken