Chicken is low in fat, low in cholesterol and contains all the essential amino acids.
Chicken Breasts Stuffed with Spinach and Ricotta
Type: Bake
Chicken Cut: Whole Breast
Origin: Western
Ingredients
1 pkt frozen chopped spinach, thawed
1/2 cup ricotta cheese
2 cloves garlic, finely minced
Coarse salt and ground pepper
4 chicken breasts, with skin
Instructions
Preheat oven to 220°C. Drain thawed spinach, transfer to a large bowl. Add cheese, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper, stir well to combine. Set filling aside.
Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling. Season chicken breasts with salt and pepper.
Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes.
Serve immediately.