### Wholesome Comfort: Spinach and Ricotta Stuffed Chicken Breasts with Garlic Parmesan Cream Sauce
Hello, lovely readers!
Today, I want to share a recipe that’s become a favorite in our household: Spinach and Ricotta Stuffed Chicken Breasts with Garlic Parmesan Cream Sauce. This dish is not only bursting with flavor, but it’s also incredibly comforting – perfect for those cozy nights in with the family.
As a father of four (yes, four!), quick and nutritious meals are a must in our home. Edward, Alexander, Barnaby, and little Phillipa keep my wife and me on our toes, and finding something they all enjoy can be quite the task. This stuffed chicken recipe, though, hits all the right notes. It’s packed with protein, sneaks in some greens, and is covered in a luscious, creamy sauce – what’s not to love?
Cooking this dish is also a great opportunity to get the boys involved. Edward and Alexander love helping me stuff the chicken breasts, and it’s a wonderful way to bond and create lasting memories. Plus, it’s never too early to nurture a love for cooking!
Here’s everything you need to get started:
### Ingredients:
– 4 boneless, skinless chicken breasts (approx. 180g each)
– 200g fresh spinach leaves
– 250g ricotta cheese
– 50g grated Parmesan cheese
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 200ml double cream
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
### Method:
1. Preheat your oven to 190°C (375°F).
2. **Prepare the filling:**
– In a large skillet over medium heat, add the olive oil.
РAdd the fresh spinach leaves and saut̩ until wilted, about 2-3 minutes.
– Remove the spinach from the skillet, let it cool slightly, then chop it finely.
– In a mixing bowl, combine the ricotta cheese, grated Parmesan, minced garlic, chopped spinach, dried oregano, dried basil, and the beaten egg. Season with salt and pepper to taste.
3. **Prepare the chicken:**
– Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
– Stuff each pocket with the spinach and ricotta mixture, dividing it evenly among the chicken breasts.
– Secure the openings with toothpicks if necessary.
4. **Cook the chicken:**
– In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.
– Sear each stuffed chicken breast for 3-4 minutes on each side, until golden brown.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
5. **Make the garlic Parmesan cream sauce:**
– In a small saucepan over medium heat, add the double cream and bring it to a simmer.
– Stir in 50g of grated Parmesan cheese and minced garlic. Continue to simmer and stir until the sauce thickens, about 5-7 minutes.
– Season with salt and pepper to taste.
6. **Serve:**
– Remove the toothpicks from the chicken breasts.
– Plate the stuffed chicken breasts and drizzle with the garlic Parmesan cream sauce.
– Garnish with fresh parsley and serve immediately.
Trust me, the combination of the rich, garlicky cream sauce with the tender chicken and the savory spinach-ricotta filling is absolutely divine. It’s a dish fit for a special occasion, yet easy enough to whip up on a busy weeknight.
I hope this recipe brings as much joy and deliciousness to your table as it does to ours. Don’t forget to share your experiences and any tweaks you make – I’d love to hear about how this dish turned out for you!
Happy cooking!
Cheers,
Al
Ingredients
### Ingredients:
– 4 boneless, skinless chicken breasts (approx. 180g each)
– 200g fresh spinach leaves
– 250g ricotta cheese
– 50g grated Parmesan cheese
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 200ml double cream
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Method
### Method:
1. Preheat your oven to 190°C (375°F).
2. **Prepare the filling:**
– In a large skillet over medium heat, add the olive oil.
РAdd the fresh spinach leaves and saut̩ until wilted, about 2-3 minutes.
– Remove the spinach from the skillet, let it cool slightly, then chop it finely.
– In a mixing bowl, combine the ricotta cheese, grated Parmesan, minced garlic, chopped spinach, dried oregano, dried basil, and the beaten egg. Season with salt and pepper to taste.
3. **Prepare the chicken:**
– Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
– Stuff each pocket with the spinach and ricotta mixture, dividing it evenly among the chicken breasts.
– Secure the openings with toothpicks if necessary.
4. **Cook the chicken:**
– In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.
– Sear each stuffed chicken breast for 3-4 minutes on each side, until golden brown.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
5. **Make the garlic Parmesan cream sauce:**
– In a small saucepan over medium heat, add the double cream and bring it to a simmer.
– Stir in 50g of grated Parmesan cheese and minced garlic. Continue to simmer and stir until the sauce thickens, about 5-7 minutes.
– Season with salt and pepper to taste.
6. **Serve:**
– Remove the toothpicks from the chicken breasts.
– Plate the stuffed chicken breasts and drizzle with the garlic Parmesan cream sauce.
– Garnish with fresh parsley and serve immediately.
