Spinach and Ricotta Stuffed Chicken

Ingredients

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Garlic

3 cloves, minced

Parmesan cheese

1/2 cup, grated

Ricotta cheese

1 cup

Fresh spinach

2 cups, cooked and chopped

Chicken breasts

4, boneless and skinless

Lemon juice

2 tablespoons

Dried Italian herbs

1 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cooked and chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, lemon juice, dried Italian herbs, salt, and pepper. Mix until well combined.
3. Using a sharp knife, carefully make a slit in each chicken breast to create a pocket for the stuffing. Be cautious not to cut all the way through.
4. Divide the spinach and ricotta mixture evenly among the chicken breasts, stuffing it generously into the pockets.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.
6. Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the filling is hot and bubbly.
7. Remove from the oven and let rest for a few minutes before serving. Slice the chicken to reveal the beautiful stuffing and serve warm.