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 it 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.
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).
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 chili. 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.