Spinach Stuffed Chicken Breasts
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- 1 medium
- onion, finely chopped
- 2 tsp
- butter, unsalted
- 2 tsp
- olive oil, extra virgin
- 10 oz
- frozen spinach, thawed and drained
- 1 lb
- ricotta cheese
- 1 large
- egg, slightly beaten
- 1/4 c
- fresh parsley, coarsely chopped
- 1 Tbsp
- oregano, fresh, chopped
- kosher salt and freshly ground pepper to taste
- freshly grated nutmeg
- halves of chicken breasts, boned and split with skin on
- fresh herb sprigs and cherry tomatoes for garnish
1Saute the onion butter and olive oil until soft. Combine with remaining ingredients except chicken. Season highly.
2Place each breast skin side up on a board and trim away fat. Loosen skin from one side of the breast and stuff approximately 1/3 cup filling under the skin. Tuck the skin and meat under the breast, forming an even, round, dome shape. Place in a buttered dish.
3Fifteen minutes before baking, preheat oven to 350-degrees. Bake breasts until golden brown about 30-35 minutes. Don't overcook or chicken will be dry.
4Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platter and garnish with fresh herbs and cherry tomatoes.