The stuffing in this chicken balances the typical dryness of the chicken breast and adds the right amount of fat. A full meal inside of a chicken breast.

  • 1 pound of large chicken breasts (skinless/boneless). Ideally 2 breasts, half a pound each
  • 1 tsp olive oil
  • 1.5 cups of fresh spinach
  • 4 TBSP Ricotta cheese
  • 1/4 cup of cheddar cheese, grated
  • Kosher salt
  • A pinch of pink salt, paprika, and pepper
  1. Preheat oven to 400 F
  2. Heat a saute pan over medium heat. Add the oil, and once warm add the spinach. Stir around for about 3 minutes. It should be slightly wilted.
  3. Add the Ricotta cheese and stir for about a minute
  4. Remove mixture from heat. Set aside.
  5. Prep the chicken: Cut slits into the breast about 1/2 an inch a part. Cut deeply (about 3/4 through) but do not cut through the breast.
  6. Sprinkle kosher salt over the chicken (kosher sticks best)
  7. Take the Ricotta spinach mixture and stuff it into each slit of the chickens
  8. Sprinkle on pink salt and pepper over top of the chicken
  9. Sprinkle on the cheese on top of each chicken
  10. Add paprika to the top, for color
  11. Bake for 20-25 minutes. Juices should run clear once cooked, and cheese should be fully melted.
  12. Enjoy hot!

For a fun twist, instead of putting the stuffing in the “back”, put it onto a flattened chicken breast, roll it up, dip it in an egg wash and roll it in almond meal:



Recipe modified from TipHero