I hollowed out a small skinless chicken breast (approx 3 oz.) with a pointy paring knife. Then filled it with a mixture of light ricotta, frozen spinach, roasted garlic and salt & pepper. I sprinkled the top with a bit more salt & pepper and some Italian seasoning . Baked it on a foil lined cookie sheet at 375...I'd recommend about 15 mins...I did about 20+ and it was too dry. To keep it as moist as I could, I wrapped the foil around it after I took it out of the oven and let it rest. Next time I might cook it in a foil pouch and open it up for the last 5 minutes.
Ricotta on it's own is pretty boring, but the addition of the roasted garlic was super yummy.
5 comments:
Sounds delicious!!
I make a stuffed chicken with spinach, goat cheese and roasted red peppers. Its deeelicious! You should give it a try!
Oh yum yum yum!!!!!
I am so going to try it!!!
Not a fan of red peppers, but I think goat cheese would be soooo much better than boring old ricotta!
mmmmmmm
That sounds so good.
Gonna have to try that next week.
That sounds like a good recipe... Nice and simple. I'm gonna try it! Thanks for sharing :-)
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