Description
A juicy and cheesy spinach stuffed chicken that looks fancy but is easy to make, perfect for a low carb dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 to 8 ounces each)
- 1 tablespoon olive oil or butter for searing
- 4 ounces fresh spinach (about 3 packed cups)
- 1 cup ricotta or cream cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon paprika (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Toothpicks or kitchen twine to close the pockets
- Optional: Red pepper flakes, sun dried tomatoes, crumbled feta
Instructions
- Preheat oven to 375°F and prepare a baking dish with a little oil.
- Heat a pan over medium-high heat.
- Prepare the chicken by slicing a pocket into each breast. Pat dry.
- Sauté garlic in olive oil for about 30 seconds, then add spinach until wilted. Let cool.
- Mix spinach with ricotta, half mozzarella, parmesan, oregano, lemon juice, salt, and pepper in a bowl.
- Spoon filling into chicken pockets, securing with toothpicks or twine.
- Brown the stuffed breasts in the pan for about 2 minutes per side.
- Place in baking dish, sprinkle remaining mozzarella and paprika, and bake for 20-25 minutes until cooked through.
- Let rest for 5 minutes before serving.
Notes
Letting the chicken rest is crucial to keep the juices inside. Feel free to adjust the filling ingredients based on your preferences.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: spinach, stuffed chicken, low carb, dinner, Italian