Baked Spinach-Stuffed Chicken Breast with ricotta, a healthy gluten free,low-carb, high-protein recipe that is super delicious, and super easy to make. My favourite chicken dinner recipe with only 300 calories per serving.
Chicken breasts are my first choice when it comes to a good old chicken dinner recipe. They are not only lean, low in fat and calories, but they also cook quickly, no matter the cooking method or the dish.
My Baked Honey Mustard Chicken Breast with a Touch of Lemon is still one of my most popular post on the blog, and I know that chicken can never fail.
So, this time I wanted to create something equally delicious, but just a bit different. It’s still baked, but the stuffing really takes dish to the very next level.
Ricotta and spinach are a match made in heaven for me, and I often use this combo, my favourite recipes using it being Turkey Spinach Lasagna Recipe with Ricotta, Tomato, Spinach and Asparagus Tartlets with Ricotta, and Spinach Pinwheels with Ricotta.
Unlike the cream cheese, ricotta is not as rich, but it’s still creamy, and I have so far used it only in savoury dishes, all of them beign a smashing success.
Throw some spring onions into this combination, and you get one delicious stuffing for our chicken breasts. It can’t get simpler than that! You can use frozen spinach if you don’t have fresh one, it should not change the texture of the chicken breasts, but do make sure you squeeze out all the liquid once the spianch is thawed.
Right, so how do we make this heavenly delicious spianch-stuffed chicken breast? First, I must say, I do tend to cook the chicken a bit longer, just to be on the safe side. Especially that it’s boiling hot this week, and I’d rather not get a nasty food poisoning.
So, depending on your oven, the chicken should not need any longer than about 40 minutes at 200 degrees Celsius (390 Fahrenheit). But, do check it after 30 minutes or so, if needs be, remove the chicken juices from the pan if you think that’s preventing the chicken breasts from browning on the bottom side.
Apart from the lovely lemon kick, you could also use some chilli flakes, or cayenne pepper if you want a bit of spiciness to it, although I thought it was just perfect for my taste the way it got cooked.
Also, if ricotta is not really your favourite, you can substitute it with cream cheese. Spinach, althoug it’s alwways my first choice, can be replaced with kale, but I’m not quite sure how that would taste, I must say I hardly ever cook with kale. Shocking, isn’t it?
But there you have, a fabulous homemade recipe to knock your socks off. Will you try this for dinner?
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Baked Spinach-Stuffed Chicken Breast with ricotta, a healthy low-carb, gluten free, high-protein recipe that is super delicious, and super easy to make. My favourite chicken dinner recipe.
- 3 chicken breasts
- 4 tbsp ricotta
- 1 cup fresh baby spinach
- 2 spring onions
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp paprika
- 1/4 tsp garlic granules
- juice from half a lemon
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Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
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Chop the spinach and spring onions, and add them to a bowl together with the ricotta.
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Mix well to combine.
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Using a sharp knife, make a pocket into each chicken breast, then stuff with teh spinach filling.
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Mix the salt, pepper, paprika and garlic granules, then rub each chicken breast with the mixture.
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Bake in the oven for about 40 minutes, or until the chicken is cooked through.
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Serve hot with a bit of lemon juice drizzled over.
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