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- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 tablespoon olive oil - 1 cup marinara sauce (for serving) - Fresh basil leaves, for garnish Using precise measurements can make a big difference. Here’s a quick breakdown: - Chicken breasts: 4 pieces, about 6 ounces each - Spinach: 1 cup, finely chopped, packed down - Ricotta cheese: 1 cup, whole milk for creaminess - Parmesan cheese: 1/2 cup, freshly grated for best flavor - Mozzarella cheese: 1/2 cup, shredded for melting - Garlic: 2 cloves, minced finely for even flavor - Oregano: 1 teaspoon, dried for a stronger taste - Salt: 1 teaspoon, adjust if needed - Black pepper: 1/2 teaspoon, freshly ground for zest - Olive oil: 1 tablespoon for searing - Marinara sauce: 1 cup, your favorite jarred or homemade - Fresh basil: A few leaves for garnish Sometimes, you may need to swap ingredients. Here are some ideas: - Use frozen spinach if fresh isn’t available. Just thaw and squeeze out water. - Swap ricotta with cottage cheese for a lighter option. - Try feta cheese instead of Parmesan for a tangy twist. - Use fresh herbs like thyme or parsley instead of oregano. - If you prefer a lighter cheese, use low-fat mozzarella. - Replace marinara with pesto for a different sauce flavor. These changes can help you make this dish your own while keeping it delicious! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the chicken cook evenly. In a medium bowl, combine the filling ingredients. Mix together 1 cup of chopped spinach, 1 cup of ricotta cheese, and 1/2 cup of grated Parmesan cheese. Add 1/2 cup of shredded mozzarella cheese, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mixture until it's smooth and creamy. Take 4 boneless, skinless chicken breasts and place them on a cutting board. Carefully cut a pocket into each breast. Make sure you do not slice all the way through. Next, generously fill each pocket with your creamy spinach mixture. If the filling spills out, use toothpicks to hold it in. In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes. This gives the chicken a lovely golden-brown crust. After searing, place the skillet in your preheated oven. Bake the chicken for 20-25 minutes. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. Once baked, take the skillet out of the oven. Let the chicken rest for about 5 minutes. This helps the juices stay in. Serve the stuffed chicken breasts with marinara sauce on top. Finish with fresh basil leaves for a splash of color and flavor. You can also sprinkle extra Parmesan cheese on top and serve with garlic bread or a light salad. Enjoy! To get the best stuffing, make sure you chop the spinach finely. This helps it mix well with the ricotta and other cheeses. Don't overfill the chicken. If you do, the filling may spill out while cooking. Use a toothpick to secure the chicken opening if needed. This keeps that creamy goodness inside. To keep your chicken moist, always sear it before baking. This step locks in flavor and moisture. After baking, let the chicken rest for about five minutes. This resting time helps the juices settle, making every bite more tender and juicy. You can boost the flavor by adding fresh herbs. Try mixing in basil or parsley into the stuffing. A pinch of red pepper flakes gives a nice kick. Also, drizzle some extra olive oil over the chicken before baking. This adds richness and helps with browning. Pro Tips Use Fresh Ingredients: Whenever possible, choose fresh spinach and high-quality cheeses for a richer flavor and better texture in your filling. Don’t Overstuff: While it may be tempting to add more filling, overstuffing can lead to a mess during cooking. Aim for a generous but manageable amount. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Rest Your Chicken: Allow the stuffed chicken breasts to rest for a few minutes after baking. This helps retain moisture and enhances the overall flavor. {{image_4}} You can change up the cheese in this dish. Instead of ricotta, try goat cheese. It adds a tangy flavor. Cream cheese can also work for a richer taste. If you want more depth, mix in some feta. Each cheese gives a unique flavor twist. Add more veggies to your filling for extra taste and nutrition. Chopped mushrooms bring a nice earthy note. Sun-dried tomatoes can add a touch of sweetness. Artichoke hearts make the dish feel gourmet. Just make sure to chop everything finely for easy stuffing. If you like heat, consider adding red pepper flakes to your filling. This adds a nice kick. You might also use pepper jack cheese for a spicier cheese option. Serve with a spicy marinara sauce for more heat. Adjust the spice level to fit your taste. To keep your spinach ricotta stuffed chicken breasts fresh, store them in an airtight container. If they are whole, wrap them tightly in plastic wrap. Place them in the fridge for up to three days. Ensure the chicken is cooled before you store it. This helps it stay moist and tasty. If you have leftovers, do not let them sit out for long. Always refrigerate after serving. When you're ready to enjoy your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 15 to 20 minutes, or until it is warmed through. You can also reheat in the microwave. Use a microwave-safe plate and cover it with a damp paper towel. Heat in 1-minute intervals until hot. If you want to freeze your stuffed chicken, do it before baking. Wrap each stuffed chicken breast in plastic wrap, then place them in a freezer bag. Press out as much air as you can to prevent freezer burn. You can freeze them for up to three months. When ready to cook, thaw the chicken in the fridge overnight. Then, bake as directed in your recipe. This way, you can enjoy a tasty meal at any time! Cook stuffed chicken breasts for about 20-25 minutes in the oven at 375°F (190°C). Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) to ensure it's safe to eat. Cooking times may vary based on the size of the chicken breasts. Yes, you can use frozen spinach. Just make sure to thaw it and drain excess water. Frozen spinach is a great time-saver and works well in this recipe. It still provides the same flavor and nutrients as fresh spinach. You can serve these stuffed chicken breasts with a variety of sides. Here are some ideas: - Garlic bread - A light salad - Steamed vegetables - Pasta with marinara sauce These sides complement the rich flavors of the chicken and add balance to your meal. To check if the chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the chicken. If it reads 165°F (75°C), the chicken is done. If you don't have a thermometer, you can cut into the chicken. The juices should run clear, and the meat should be opaque and white throughout. In this article, we covered the essential ingredients and straightforward steps for making stuffed chicken breasts. We explored ingredient measurements, substitutions, and helpful tips for juicy results. Variations allow you to mix in different flavors while storage info ensures your dish stays fresh. Remember, you can easily adapt this recipe to fit your taste. With practice, your stuffed chicken will impress everyone at dinner. Enjoy your cooking journey!

Spinach and Ricotta Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a creamy spinach and ricotta filling, baked to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, finely chopped
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup marinara sauce (for serving)
  • to taste fresh basil leaves, for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking when needed.
  • In a medium-sized mixing bowl, combine the finely chopped spinach, ricotta cheese, grated Parmesan, shredded mozzarella, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated into a creamy filling.
  • Prepare the chicken breasts by placing them on a cutting board. Using a sharp knife, carefully make a horizontal pocket in each breast, slicing through the thickest part but ensuring you do not cut all the way through to the other side.
  • Generously stuff each chicken breast with the spinach and ricotta mixture. If the opening is wide, you might use toothpicks to secure the edges and keep the filling from spilling out during cooking.
  • In a large, oven-safe skillet, heat the olive oil over medium heat. Once the oil is hot, add the stuffed chicken breasts and sear them for approximately 3-4 minutes on each side, or until they develop a beautiful golden-brown crust.
  • Once seared, carefully transfer the skillet to your preheated oven. Bake the chicken for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C) to ensure it is fully cooked.
  • After baking, remove the skillet from the oven and let the stuffed chicken rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the chicken moist.
  • To serve, spoon marinara sauce over each stuffed chicken breast and garnish with fresh basil leaves. This not only adds a pop of color but also enhances the dish's flavor profile.

Notes

Serve with garlic bread or a light salad for a complete meal.
Keyword chicken, ricotta, spinach, stuffed