Spinach and ricotta stuffed chicken breast fillet is a simple and healthy recipe and a tasty way to pack more flavour into your dinner. Just like the baked herb stuffed chicken breast fillets, you can easily prepare this recipe ahead of time and cook when needed. Make it once or twice and you’ll get the hang of it.
Chicken breast fillets can be hard to cook on the stove, especially if they’re big in size. They usually brown really fast on the outside and remain uncooked on the inside. Placing them in a hot oven for 10 minutes will ensure juicy and tender fillets.
- 6 tablespoons of olive oil
- 1 small onion diced
- 250-grams spinach fresh or frozen
- 125 grams ricotta crumbled
- 75 grams feta crumbled
- 6 chicken breast fillets (small-medium size)
- 4 garlic cloves peeled
- 4 sprigs thyme
- 4 sage leaves
- 40 grams of butter
- ¼ teaspoon chilli flakes
- juice of ½ lemon
- salt and pepper to season
- 2-3 tablespoons thickened cream
Notes from Rouba
- This is a recipe that starts on the stovetop and needs to be finished in the oven. A shallow casserole dish or a dutch oven that can be used on the stove and in the oven is versatile and perfect for it.
- Many frying pans with rubber/plastic handles are now oven safe. Read the label or email the manufacturer to find out.
Preheat the oven to 190°. To make the filling, heat 2 tablespoons of the oil in a frying pan over medium heat and sauté the onion for 3-5 minutes until softened. Add the spinach and continue to sauté until spinach is wilted. Remove from the heat and let it cool down.
Once cooled, add the crumbled cheese to the spinach mixture. Season with pepper (taste before salting as the feta can be salty).
Preheat the oven to 190°. Using the tip of the knife, cut into the thickest side of each fillet to create a pocket. The tip here is to only cut ¾ of the way through. Use your fingers to widen the pocket to avoid cutting through the chicken breast. Repeat with the remaining chicken breasts. Season with salt and pepper.
Divide and stuff the spinach mixture in each chicken pocket.
In a large frying pan over medium, add the garlic and the remaining 4 tablespoons of oil and cook for 1-2 minutes over medium heat. Now add the thyme and sage and the chicken. Cook the chicken to seal for approximately 3-5 minutes on each side.
Add the butter and chilli. Season with salt and pepper. Place in the preheated oven for 5-10 minutes, or until chicken is cooked through.
Remove from the oven. Squeeze lemon juice on top and pour the cream into the sizzling pan. Cover and set aside for approximately 5 minutes before serving.
Servings: makes 6
Why you will love this recipe:
Delicious and versatile
Prepared ahead of time
Packed with flavour
Homemade family dinner