Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 10 ounces (283g) fresh spinach, washed and chopped (or 5 oz / 142g frozen spinach, thawed and squeezed dry)
  • 1 cup (225g) ricotta cheese, whole milk preferred
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil, chopped
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Butterfly each chicken breast: carefully slice horizontally through the breast, almost all the way through, then open it like a book. Season with garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet. Add shallots and garlic and sauté until softened. Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the cooled spinach mixture with ricotta cheese, Parmesan cheese, basil, egg, nutmeg, salt, and pepper. Mix well.
  4. Evenly divide the spinach-ricotta filling among the butterflied chicken breasts. Spread the filling over one side of the opened chicken breast, then fold the other side over the filling. Secure with toothpicks if needed.
  5. Heat olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned. This adds flavour, but can be skipped for a quicker bake.
  6. Place the seared or unseared stuffed chicken breasts in the baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be absolutely sure.
  7. Let the chicken rest for 5 minutes before serving. Remove toothpicks (if used) before serving.