Chicken Stuffed with Ricotta
A delightful dish of chicken breasts stuffed with creamy ricotta cheese, spinach, and herbs, then baked to perfection for a satisfying dinner.
Nutrition
Calories: 320cal
Carbohydrate: 4g
Protein: 40g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, minced garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly distributed.
- Using a sharp knife, carefully cut a pocket into each chicken breast. Be cautious not to cut all the way through.
- Stuff each chicken breast with about 1/4 of the ricotta mixture, pressing gently to spread the filling within the pocket.
- Secure the opening of each chicken breast with toothpicks to prevent the filling from leaking out.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season the outside of the chicken breasts with the remaining salt and pepper.
- Place the chicken breasts in the skillet and sear for about 3-4 minutes on each side, until golden brown.
- Pour marinara sauce around the chicken in the skillet. Transfer the skillet to the preheated oven.
- Bake in the oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and allow to rest for a few minutes before serving.
- Serve warm with the marinara sauce spooned over the top. Enjoy your delicious Chicken Stuffed with Ricotta!
