Spinach Ricotta - Stuffed Chicken

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  • 6
  • Average
  • 60 mins
  • 40 mins
  • Average budget

Ingredients

  • 6 Chiken breast
  • 1 tbsp(15ml) melted butter
  • Stuffing:
  • 1-1/2 cups (375ml) fresh spinach, chopped
  • 2 tbsp parsley, chopped
  • 1 small minced garlic clove
  • 1 small chopped onion
  • 1 tbsp olive oil
  • 1/2 tsp (2ml) dried Basil
  • 1/2 cup (125ml) ricotta chesse
  • 1/2 cup (125ml) shredded mozarella chesse
  • 2 tbsp (25 ml) grated parmesan chesse
  • 1 egg yolk
  • 1pinch of nutmeg
  • 1/4 tsp salt
  • 1 pinch black peper

Preparation

Step 1

Over a midium heat, cook garlic and onion until softened.
Add spinich , parsley,and basil ,cook until spinich welt and the moisture evaporate.
let it cool completely.

Step 2

In a bowl, mix the spinach mixture with egg yolk , ricotta, Parmesan , and mozeralla chesse, nutmeg, salt and black pepper.

Step 3

stuff the chicken breast, make a pocket in the breast by opening the top and inserting the kneif through it carefully stuff about 1/4 cup of the stuffing

Step 4

Preheat oven to 375 degree . place the chicken on greased rack in foil- lined pan. Brush with melted butter.

Step 5

bake in oven, baste occasionally, for about 35 to 40 or until golden and no longer pink.

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