Supplies Ready to go! Start with preheating your oven at 400*F (200*C)
In a pan on medium heat, add the oil and spinach. I added more spinach and ricotta because I had more than 2 breasts.
Chop the garlic and add it to the pan. Cook until spinach is slightly wilted. About 3-5 minutes.
Stir in the ricotta cheese.
Cook for another 30 -60 seconds. set aside and let it cool.
Prepare the chicken. Rinse. Dry. I use wax paper to work on, so clean up is easier.
Start with cutting slits in the chicken. Roughly 1/2"(10-15mm) apart but not all the way through, about 75% of the way down.
Do the same with the rest of the breasts. The far piece of chicken was cut lengthwise(wasn't thick enough)
Once cooled spoon the spinach/ricotta mixture into the slits in the chicken.
Now fill the rest!!
Now place them on a sheet pan lined with foil. Again for easy clean up.
Add salt and pepper to taste.
Sprinkle cheese over top of chicken.
Add a generous amount of paprika over top.
Looks pretty good!!
20-25 minutes and you are ready to eat!! Enjoy and don't be scared to add any spices or different cheeses.
- 50.0g baby spinach
- 50.0g Ricotta cheese
- 2.0 Chicken breast
- 20.0g Cheddar cheese
- ground black pepper
- splash of oil