Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally almost all the way through, then open it like a book.
- In a medium bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix well.
- Spoon about 1/4 cup of the ricotta mixture onto one half of each chicken breast.
- Fold the other half of the chicken breast over the filling and secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side until lightly browned.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven, let rest for a few minutes, then serve.
Notes
- For extra flavor, add a pinch of nutmeg to the ricotta mixture.
- Serve with a side of roasted vegetables or a light salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg