Spinach and Ricotta Stuffed Chicken Breasts

Remember when I posted this yummy recipe about a week or so ago????

It was here if you don't remember -

I mentioned in that post that I though I had taken chicken breasts out to thaw but when I went to make dinner, I realized they were chicken tenders!  (The long, skinny cuts!)  So I improvised and coiled them into muffin tins and made them that way.  These are so good that we wanted them again tonight but this time I really DID take out chicken breasts to thaw... so I was able to make them how I intended too and I even managed to remember to take a couple photos.

They are done, out of the oven and I'm just waiting on my husband to finish working out before we eat but eh, I don't want to go to the kitchen and take another photo!  I do have an "ALMOST DONE" picture and they look pretty much the same so there's that. 

Spinach and Ricotta Stuffed Chicken Breasts

Fresh Garlic - about a tablespoon
Olive Oil
Garlic Salt - about 1teaspoon or more (taste test)
Onion Powder - 1/2 teaspoon maybe
Spinach - about 10 oz. (1 package)
Ricotta Cheese - about 1 cup
Salt and Pepper
Chicken Breasts (2-3-4 for this recipe's amount of spinach/cheese mixture - depends on how big the breasts are)
OPTIONAL:  Parmesan Cheese and a slice or two of bacon - cooked and crumbled

Pour some olive oil in your pan, heat to medium high and add garlic.  Cook for just a minute or so and add the spinach (partially frozen is fine or thawed or even fresh chopped) and add your seasonings.  Cook just a couple minutes until heated through and wilted.  Add the ricotta cheese, turn off the heat and stir until smooth and melted.  Taste test to see if you want to add more salt or garlic salt to your own preferences.

  • If you are using chicken breasts, you can either slice along one side, and carefully cut a 'pocket' into the breast, without cutting all the way through.  It will look like a pita pocket - only chicken.  If you happen to cut all the way through, don't sweat it.  Just pile the filling on the breast, top with the upper slice and no one will know or care.  
  • Another option is to lay the whole chicken breast flat, and carefully make slices down into the breast, about every 1/2 inch.  Do not cut all the way through though!  Spoon the spinach filling between each 'slice'.

Optional:  Sprinkle the tops with Parmesan if you wish.  Bake at 400 until your chicken is done (about 40 minutes for thick chicken breasts).

Tonight I used garlic (doubled), spinach, a dab of cream cheese, salt, pepper, onion powder and some bacon pieces.

Sliced - but not all the way through!  You are making little pockets.

Spoon a little filling in each.

Ready to go into the pre-heated oven!

Bake at 400 until your chicken is done; about 35-50 minutes depending on how thick your chicken breasts are.

Almost done!  I took this picture when I was checking on them; I gave them about 15 minutes more.

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