These Easy Spinach and Ricotta-Filled Chicken Breasts are healthy and delicious! Serve alone or with some pasta or garlic bread.
Total Time
50min
3.7
3 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
1
cup
Frozen Spinach
, thawed, drained
•
1/2
cup
Ricotta Cheese
•
1
Eggland's Best Classic Egg
, beaten
•
1
Onion
, diced
•
1
tsp
Salt
•
1
tsp
Ground Black Pepper
•
2
Tbsp
Butter
, melted
•
2
Chicken Breasts
•
to taste
Dried Rosemary
(optional)
•
to taste
Dried Thyme
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Into a mixing bowl, add Frozen Spinach (1 cup), Ricotta Cheese (1/2 cup), and Eggland's Best Classic Egg (1). Mix well, mashing the cheese to make the mixture as smooth as possible.
3.
Add Onion (1), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Mix well.
4.
Into a casserole pan, add Butter (2 Tbsp). Lay two halves of the Chicken Breasts (2) on top.
5.
Spread half of the spinach mixture over each chicken piece, then top with the remaining breast halves. Season with Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Dried Rosemary (to taste), and Dried Thyme (to taste).
6.
Cover with foil. Bake for 20 minutes.
7.
Remove the foil. Bake for an additional 10 minutes.
8.
Cover again with the foil. Let rest for 10 minutes.
9.
Cut in half and serve alone or with sides.
Nutrition Per Serving
CALORIES
209
FAT
10.4 g
PROTEIN
21.6 g
CARBS
7.6 g
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