Ricotta and Spinach Stuffed Chicken

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative that adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive than mozzarella.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more affordable and has a longer shelf life.

Butterfly and pound the chicken breasts, then season with salt and black pepper.

Sauté spinach with garlic and olive oil until dry, ensuring no water remains.

In a bowl, combine ricotta cheese, Italian mixed cheese, a little salt, and black pepper; mix well.

Stuff the chicken breasts with the cheese and spinach mixture, ensuring they are well filled.

Secure the stuffed chicken with toothpicks to prevent the filling from spilling out.

Preheat the oven to 400°F (204°C).

Heat olive oil in a skillet until hot, then add the stuffed chicken breasts.

Cook the chicken for 2-3 minutes on one side until browned, then flip and cook for another 3 minutes.

Add white wine to the skillet and let it evaporate while the chicken cooks.

Transfer the skillet to the oven and bake for 30 minutes.

After 30 minutes, remove the chicken from the oven and sprinkle mixed cheese on top.

Return the chicken to the oven for an additional 5 minutes until the cheese is melted.

Remove the chicken from the oven and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens