Monday, March 30, 2015

Spinach and Tomato Stuffed Chicken

I have been dying to try this recipe, and I had extra chicken and thought it was the perfect time.  I did not realize that I had chicken tenders, but I still made it work.  This has such a fresh taste, and the ricotta really makes it creamy.  I served this with some asparagus and wild rice which really made the dish.  I will absolutely make this again.

Serving size- 4 people
Prep time-10 minutes
Cook time- 25 minutes
Recipe  adapted from: Fresh Dreamer

  • 2 cup of low fat ricotta cheese
  • 1 cup of baby spinach, chopped
  • 1 cup of grape tomatoes, diced 
  • 4 tbsp Parmesan cheese, grated
  • 2 tbsp fresh basil, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of oregano
  • 4 chicken breasts
  • Adoba for seasoning
  • 1 cup of Italian seasoned panko crumbs

  • Directions

    1. Preheat the oven to 400 degrees.
    2. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil and garlic,  Mix well till combined well.
    3. Cut a slit in the middle of your chicken breast and fill with your ricotta mixture, 
    4. Season each side of the chicken with Adoba, and coat the chicken breasts in the panko crumbs until both sides are covered. 
    5. Close the cut together with toothpicks.
    6. Place your chicken on a greased cooking tray and bake for 20 minutes, or until the chicken is cooked through. 
    7. Enjoy!
    Final Product