Spinach and ricotta stuffed chicken✨
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For the Filling:▪️1 tsp Olive Oil▪️1/2 Cup Frozen Chopped Spinach ▪️1 Clove Garlic, minced▪️1/2 Cup Ricotta▪️2 Tbsp Mozzarella▪️2 Tbsp Cup Parmesan▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️
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For the Chicken:▪️2 Chicken Breasts▪️Salt & Pepper▪️1 Egg▪️1/4 Cup Flour▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Parmesan▪️Avocado or Olive Oil Spray▪️
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🌱Vegan Modification: You can stuff this filling in shell pasta instead (sub in plant based cheese.. you may want to double the filling recipe too); boil shells first then stuff and bake with marinara 25 mins covered with foil + 15 mins uncovered at 375°F
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1️⃣ Preheat the oven to 400°F and soak the toothpicks in water
2️⃣ In a small pan, sauté the garlic in olive oil over medium heat until fragrant (~1 min); add the frozen chopped spinach (sprinkle with a little salt and pepper) and sauté until warmed through
3️⃣ Transfer into a bowl and mix in the ricotta, mozzarella, parmesan, salt, and pepper
4️⃣ Slice a slit in the chicken to create a pocket; season both sides with salt and pepper then stuff half of the filling in each breast; secure each chicken breast shut in two places with toothpicks (it’s okay if some of the filling is still exposed)
5️⃣ Empty the flour in one bowl, beat an egg in a second bowl, and combine the parmesan and Italian breadcrumbs in a third bowl; dredge each chicken breast in flour, then egg, then the breadcrumb and parmesan mixture; place on a baking sheet lined with parchment paper and spray with oil (or you can drizzle)
6️⃣ Bake 20-25 mins or until internal temp reaches 165°F and enjoy! Option to broil the top for a minute or two to get it golden brown
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⏲15 minute total prep + 30 minute cook time

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