Ingredients
4 boneless chicken breasts (6 oz each)
1 cup whole milk ricotta
1 cup fresh spinach, chopped
2 cloves garlic, minced
1 tbsp fresh lemon zest
2 tbsp fresh basil, chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter (for sautéing)
1/2 cup shredded mozzarella (optional)
2 tbsp olive oil
Instructions
Pat chicken breasts dry; flatten with meat mallet to even thickness.
Cut a horizontal slit through each breast without cutting all the way through to create a pocket.
In a bowl, mix ricotta, spinach, garlic, lemon zest, basil, oregano, salt, and pepper.
Stuff mixture into each chicken pocket; secure with toothpicks if needed.
Heat olive oil in a skillet over medium-high. Sear chicken 2-3 minutes per side.
Transfer to oven (400°F) and roast 20-25 minutes until internal temperature reaches 165°F.
Let rest 5 minutes before serving.
Notes
Substitute mozzarella with extra spinach if avoiding dairy
Use store-bought fresh spinach for convenience
For extra flavor, roast garlic and organic tomatoes
Refrigerate leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg