Plump chicken breasts stuffed with creamy ricotta, wilted spinach, and sun-dried tomatoes, then baked until golden. Impressive enough for guests, easy enough for a weeknight.
Ingredients
- 4 large chicken breasts
- 150g ricotta cheese
- 100g baby spinach, wilted and squeezed dry
- 4 sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- 30g Parmesan, grated
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Method
- 1
Preheat oven to 200°C / 180°C fan.
- 2
Mix ricotta, spinach, sun-dried tomatoes, garlic, and Parmesan. Season well.
- 3
Cut a deep pocket into each chicken breast. Fill with ricotta mixture and secure with a cocktail stick.
- 4
Rub chicken with olive oil and oregano. Season the outside.
- 5
Sear in an ovenproof pan over high heat, 2 minutes per side until golden.
- 6
Transfer to oven and bake 20–22 minutes until cooked through. Rest 5 minutes before serving.
Tip: Serve with a simple rocket salad dressed with lemon juice to keep the meal under 400 kcal.
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