Ricotta, Spinach, Tomato and Basil Stuffed Crusted Chicken

Here’s a fun recipe I tried a short time ago that turned out well.  I needed to use up the baby spinach I had leftover in the refrigerator as well as some Roma tomatoes so this recipe seemed perfect.  It would have been even better had I had enough time and milk on hand to make some fresh homemade ricotta, but I had to settle for using the store-bought variety instead.

You will need…

  • 1 C. low fat ricotta cheese
  • Small handful of baby spinach, chopped
  • Tomato, diced remove seeds if possible)
  • 2 T. parmesan cheese
  • 1/2 T. dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/4 tsp. oregano
  • 2 chicken breasts
  • Italian seasoned bread crumbs (or whatever flavor you like)
  • 2 tsp. olive oil

Chop your spinach and tomato.

Combine the ricotta, spinach, tomatoes, parmesan cheese, basil, garlic, salt and pepper.

Mix until thoroughly combined.

Rinse chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.

Fill the cavity of the chicken breast with ricotta mixture.  Season each side of the chicken with salt and pepper, to taste.

Carefully dip the chicken breasts in bread crumbs until both sides are evenly covered.  Close the slits together with toothpicks.

Heat oil in an oven proof skillet on the stove over medium high heat.  Once the pan is hot, place the chicken in the skillet to cook for 3-4 minutes or until the chicken is golden brown.

Flip the chicken over and place the skillet into the oven.  Bake at 400 degrees for 20-30 minutes, or until the chicken is cooked through.  Let the meat rest for 5 minutes before slicing.

Served great with a yummy fresh garden salad loaded with veggies or an Italian pasta salad!  Enjoy!!!

 

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