Chicken Fillet Stuffed with Spinach and Ricotta
Chicken fillet stuffed with spinach and ricotta is a recipe featuring fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets (about 160 g each)
- 150 g fresh young leaf spinach
- 1 Shallot
- 1 Garlic clove
- 20 g butter
- Salt
- ground pepper
- nutmeg
- 300 g ricotta
- 2 Eggs
- 2 tbsp plant oil
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat. Wash and pat dry the chicken breasts. Rinse, wash, trim, and spin dry the spinach. Peel and finely chop the shallot and garlic. In a pan melt the butter and sauté the shallot and garlic until translucent.
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2.
Add the spinach, let it wilt, and season with salt, pepper, and nutmeg. Remove from heat, cool slightly, roughly chop, and mix into the ricotta. Stir in the eggs and adjust seasoning with salt, pepper, and nutmeg. Slice a shallow incision under the skin of each breast and fill with the ricotta mixture.
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3.
Close with toothpicks and sear all sides in a hot oil pan until golden. Transfer to the preheated oven and bake for 30-35 minutes until cooked through. Slice the breasts and serve on a platter.
