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Almond, Spinach, and Ricotta-Stuffed Chicken

Almond, Spinach, and Ricotta-Stuffed Chicken

Healthy Recipes

Overview

Meal: Dinner 
Dietary Type: Omnivore         
Prep Time: 15 minutes 
Cook Time: 20 minutes
Serves: 4



The Dish
This main dish recipe is packed with stunning flavor. Boneless, skinless chicken breasts are butterflied (split in half and flattened) and filled with a garlicky spinach, ricotta, and almond stuffing. The stuffed breasts are seared and then baked to a lovely golden brown. Feel free to serve this delicious almond, spinach, and ricotta-stuffed chicken with your favorite sautéed vegetables.  

Hacking this Recipe: The spinach, ricotta, and almond stuffing can be made a day or two in advance. The chicken breasts can also be prepped, stuffed, and refrigerated or frozen for when you’re ready to bake and serve,  

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Ingredients
4 (400 g each) boneless, skinless chicken breasts 
1/2 teaspoon (2 g) salt 
1/4 teaspoon (.5 g) ground black pepper 
4 garlic cloves (12 g total), peeled and minced 
5 oz (142 g) baby spinach 
1/2 cup (100 g) ricotta cheese, drained 
1/2 cup (45 g) sliced almonds 
1/2 teaspoon (2 g) salt 
2 tablespoons (30 ml) olive oil 

Preparation 

  • Preheat oven to 350°F / 175°C. 
  • Place chicken breasts on a clean work surface. Butterfly the chicken breasts by slicing through one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open the chicken breasts, cut side up, and cover with plastic wrap. Lightly pound the chicken to flatten it into thinner fillets (using a rolling pin or meat mallet) and season with salt (1/2 teaspoon / 2 g) and pepper. 
  • Place garlic and spinach in the bowl of a food processor and pulse until semi-smooth and slightly chunky. Transfer the mixture to a wire strainer and press down on the mixture to expel any excess juices. Place the mix in a medium bowl. 
  • Add ricotta, almonds, and salt to the bowl with the spinach mixture and stir to combine. Divide mixture between the butterflied chicken breasts. Fold the butterflied breasts together, sandwiching the filling in the center.
  • Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the stuffed chicken breasts to the skillet. Sear the chicken for 1-2 minutes per side or until golden brown. 
  • Once seared, place the skillet in the oven and bake for 10-15 minutes or until the internal temperature of the chicken and stuffing reaches 165°F / 75°C. 

Vegetarian and Vegan Modifications: N/A 

Gluten-Free Modifications: N/A