Spinach and Ricotta Stuffed Chicken
Spinach and Ricotta Stuffed Chicken recipe
Ingredients
- 2.5 lb Chicken breasts
- 10 oz Frozen spinach thawed and drained
- 1 cup Ricotta cheese
- 1 Egg white
- 1 tbsp each Olive oil and butter
- ¼ tsp Salt and pepper
Instructions
- Preheat oven to 350.
- Combine the filling ingredients in a small bowl.
- Butterfly each chicken breast and divide the filling between the breasts. Close the flap around the filling. Sprinkle the outside with salt and pepper
- Heat the butter and oil in a large oven-safe skillet over medium-high heat. Sear both sides of the chicken.
- Transfer to the oven and bake for an additional 15-20 minutes or until 165 on a meat thermometer.
