Chicken Stuffed with Ricotta and Spinach
This oven-baked Chicken Stuffed with Ricotta and Spinach is a delicious, filling protein option. It is low-carb and ready in 30 minutes. Serve with a salad, potatoes or vegetables.
Servings: 4 people
Calories: 320kcal
Equipment
- Oven tray
- Toothpicks
Ingredients
- 4 chicken fillets
- ¼ teaspoon of garlic seasoning
- ¼ teaspoon of onion seasoning
- Salt to taste
- Pepper to taste
- Vegetable oil
Ricotta and Spinach Filling
- 1 ½ cups of spinach
- 100 g of ricotta cheese
- ¼ teaspoon of crushed garlic
- Salt to taste
- Pepper to taste
Instructions
- Use a knife to cut pockets into the side of each chicken fillet. Then, add a splash of oil to the chicken fillets and season chicken fillets with salt to taste, paprika to taste, onion powder and garlic powder. Season inside of the chicken pockets as well. Next, leave chicken fillets to marinate in the fridge while you make the filling.
- Preheat oven to 190C/375F. Grab a medium-sized bowl. Add spinach, ricotta, crushed garlic, salt to taste, pepper to taste and mix until well combined.
- Then, add filling to each chicken fillet pocket and use 3-4 toothpicks to seal each pocket. Add chicken fillets to an oven tray and cook for 30 minutes or until done. Make sure you turn the chicken halfway through.
- Once done, remove the stuffed chicken from the oven and serve as a main with any side of your choice.
Notes
- Marinate: If you have extra time then marinate the chicken fillets for at least 30 minutes.
- Cheese: Feel free to experiment with different cheeses for this recipe. Some great alternatives include mozzarella and Parmesan.
- Searing: This dish can also be prepared in a pan. Heat some olive oil and cook the chicken on both sides over medium heat for 7-15 minutes, depending on the thickness.
- Add-ins: For a tangy flavor, incorporate ½ a cup of sun-dried tomatoes into the filling.
Nutrition
Calories: 320kcal