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1 lb Spinach 4 Ounces Ricotta or cottage cheese 2 Egg whites lightly beaten Salt and pepper, to taste 4 Chicken breasts, roughly 8 ounces each 2 Tbsp Clarified butter Mix the chicken breast stuffing together beforehand: cheese, egg whites, finely chopped spinach, and. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination.

Fresh garlic-tinged spinach and creamy ricotta blend seamlessly together to give the chicken. Preheat oven to 400° F. In a sauté pan over medium heat, add the oil and spinach, cooking until the spinach begins to wilt; about 3-5 minutes. Stir in ricotta and cook for an additional 30-60 seconds.

Set aside and allow to cool. Marinade chicken cutlets in italian dressing in a ziploc bag for at least 2 hours. Preheat oven to 425 degrees F. In a large bowl, mix together ricotta cheese, spinach, egg, 2 tablespoons of parmesan cheese and pinch of salt. Make sure spinach. Melt butter on low medium in the same saute pan used for spinach.

Turn heat up to medium high and with tongs holding the chicken breasts together so the stuffing doesn’t spill out, gently lift the stuffed chicken and place into hot pan. Sear on one side for 3 minutes, then gently flip with tongs to sear the other side. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper. Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.

Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Cut a pocket in the side of each chicken breast and stuff with the spinach mixture. Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.

Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken. Use a sharp knife to make a pocket into the chicken breasts, or you could cut them up horizontally,without cutting all the way through. In a bowl, mix together the ricotta, chopped spring onions and thawed spinach, and stuff the chicken breasts with it.

Season the chicken. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly.

Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through. Ricotta Cheese and Spinach Stuffed Peppers tub ricotta cheese, chicken soup base, Salt and pepper, Parmesan cheese, medium or large green, red or yellow bell peppers, lean ground turkey or beef, spinach leaves, garlic cloves.

List of related literature:

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

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Add the spinach; cook for 2 to 3 minutes, or until the spinach has wilted and the chicken is thoroughly cooked.

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Add a couple of large minced cloves of garlic and arrange the steamed spinach and a handful of chopped almonds around the chicken, drizzling with more olive oil if you like; cover and cook for another minute or

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Prepare dumplings: In large bowl, mix spinach, ricotta, eggs, pepper, /2 cup Parmesan, and 12 cup flour.

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Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.

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Here was another opportunity to add spinach by adding it to the ricotta and eggs mixture.

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5 Gluten-free pasta with veggie-boosted sauce and side salad: Sauté 1/2 to one whole onion (chopped), 1/4 cup zucchini, 2 cloves garlic with 1–2 tablespoons olive oil, a pinch of salt, and Italian seasoning with 3 ounces of chicken.

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To serve, top each chicken breast with the spinach and mushroom mixture.

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In a medium pan, sauté 1 cup fresh baby spinach, 1/4 cup minced red bell pepper, and 1/4 cup sliced mushrooms in 2 teaspoons extra-virgin olive oil and 2 tablespoons low-sodium vegetable broth.

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• Add the spinach on top of the chicken and pour the Alfredo sauce over everything.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Cooking this right now! Will let you know how it turns out!

    I literally only had one chicken breast in the freezer and my wife said…make something with cream cheese…and this is what I had the pleasure of stumbling upon. Thanks:)

  • Made this tonight. It was delicious and simple. Except it definitely took my chicken about 45 minutes to bake on 370 and 380. You must have a super oven! Lol

  • I usually am a cream cheese junkie…but current trends call for simplicity…
    I happened to have some feta..
    Mixed with spinach and Mozzarella, with the Feta.
    It’s 4:09 Best Coast time..

    By 4:27…we’re chowing down on some bad ass Chicken Breasts!!!
    I’ll be back to give an intel.


  • I made my Chicken with Cream of Mushroom & it’s Phenominal by Zero Salt so basically I put Ground Sage, Black Pepper & Paprika on my Chicken

  • I made this dish and it was a HUGE hit!
    Great instructions, first YouTube dish I ever made that came out just like video�� Thank You!!!��

  • I made this for dinner tonight June 10/20….I didn’t have the same seasoning (Island Vibe) I used a chicken seasoning instead……It was absolutely delicious. Thank you for the recipe:)

  • Hi. I don’t like when people with gross looking nails cook anything. Turns me off. Please clip or use gloves. Don’t use coloured nail polish. Recipe is ok.

  • I’ve tried this recipe twice & my family loves it! The second time I used kale mixed with corn, pepper jack cheese & cream cheese! ����

  • Omg it was soo good. I used my own seasoning of choice. And on the pan layered it with olive oil and butter. Wow I made two pieces one for today and tomorrow lunch I should of made more. This was so easy. Thank you!!!!

  • What does “200° C/ 400° C” mean?
    Why is there not a time and why is Celsius noted twice?
    Why is the first Celsius notation twice as much as the second Celsius notation??

  • Yummy Looking, I’m going to try this recipe for dinner this week. I wondered how long. Till safely bake it, now I know. Wow, so pretty too!

  • Oh girl… i made this at home and i added a bacon wrapped around it to hold it together and WOW this tastes amazing thank you so much for sharing this!!!

  • Now I have a 2nd recipe to try next week for spinach stuffed chicken breasts, I think with the addition of sour cream, cheese, and bacon this is going to be the winner.

  • I have cooked this for my family 3 times already. It’s a favorite from my wife all the way down to my baby. Very good recipe for someone with a busy schedule

  • Like making chicken kiev except he didn’t use the plastic wrap to form it. i make stuffed chicken parmesan this way with ricotta mozzarella and parmesan cheese with eggs nutmeg

  • Why nuke you spinach when you can get the same results in 3 min in a large pan. Nuking kills alot of the benefits of the spinach

  • I make something like this chicken stuffed with cream Spinage shredded mozzarella rolled up like chicken Kiev popped in the freezer for 20 min then breaded with panko over linguini and marinara sauce

  • I’m a full-time working mom so I need to make dinner family as soon as I walk in, this was fast simple n extremly delicious, my kids loved this,, I will use this in the future

  • Nice thank you very easy I tried it And loved it after cleaning I cut the breast open then I seasoned one side flipped it stuffed it then seasoned the top so i wouldn’t take seasoning off by touching the top I added sundries tomatoes as well again thank you it was yummy

  • I substituted the sour cream for cream cheese (Tofutti as I can’t have dairy with meat) it was really yummy! Only thing is, there is wayyyyy too much garlic. I would put 2 cloves

  • You don’t put anything on the chicken so it can get some flavor? What if we want to put something do think it would come out salty?

  • Just made it amazingly tasty didnt use bacon and made a whole in the chicken but the rest of the ingredients i used and was so delicious thank you

  • I just made this, I didn’t have pepper jack cheese so I substituted with cheddar mozzarella blend, overall it was decent, not sure if I’d make it again tho

  • you could cut a small hole in the breast and stuff  the spinach in as well. it will give people a surprise as they cut up their breasts and hot melted cheese oozes out..mmm

  • I recently started cooking, and I’m going to try this dish today. what would be a good side to serve with this? I was thinking about rice and more veggies? But not to sure.

  • good recipe but im not spending $6 on fresh Spinach only to put it in the microwave I would have sautéed it with some olive oil and garlic

  • Does your microwave have a cook power button? If it does put item in microwave. punch in the amount of time (usually on low settings the time will be higher because the microwave will not be on high) then punch the cook power button and push the One button for 10% power or 5 for 50% power and so on. Even the cheapest of microwaves have this function. Or you can look for the owner/operators manual on the web by entering the Manufacturer and the model number. Hope this helps.

  • I cannot “thumbs up ” a recipe which includes “island vibe ” seasoning no one has on hand. Offer up a substitute we might actually have to make the recipe.

  • Excellent recipe thanks for the clear cut instructions..I just tweaked a bit as my breast pieces not too thick after preheating to 24 reduced to 200 when i put in the oven for roughly 6 minutes. In the sauce added i tsp of brown sugar and 100gms of heavy cream as my lemons were very sour turned out juicy and perfect.

  • Looks so delicious! Reminds me of the veal picatta sauce we made at an Italian Restaurant I worked at many years ago ….think they used sage and garlic and sometimes towards the end a splash of heavy cream. Your recipes sound very good…been watching a few of the awesome desserts and olive bread. etc. Thank you for sharing Dimitra! Corie

  • How do you make the Lemon Caper sauce if you are skipping the pan frying method and don’t have the pan drippings… since making for a crowd? (10-12 Chicken Breast)

  • Just made this with the lemon caper sauce and OMG, sooooo good! This took me longer to prepare than I thought it should, but in the end so worth it! Thank you for sharing this wonderful recipe Dimitra! It’s a keeper!

  • Looks delicious! I was wondering if you can omit or sub (Greek yogurt?) for the ricotta. I know it’s delicious but at the market it’s $8! Even the little containers are super expensive….

  • Awesome recipe, perfect timing with a organic free range chicken breast sale where I live. Too bad I can not find pasture raised chicken

  • TY sweet Dimitroula mou! I made this a while back before you ended up doing this recipe! I made the lemon one without the capers. I’ll try these ones as soon as I hit the good supermarket to get the chicken breasts. I’ll let you know.