Stuffed Chicken Breast with Ricotta, Spinach and Tomatoes
Stuffed Chicken Breast with Ricotta, Spinach and Tomatoes is easy to make. Try making this delicious Mediterranean inspired dish which is perfect for a Sunday lunch or family dinner.
- 1 (450 g) bag frozen Spinach, defrosted
- 1 Tbsp (15 ml) butter
- 1 Tbsp (15 ml) garlic, finely chopped
- ½ C (100 g) cocktail tomatoes, quartered
- 1 Tbsp (15 ml) sundried tomato pesto
- ½ C (170 g) ricotta, crumbled
- 1 tsp (5 ml) lemon juice
- ½ tsp (2.5 ml) salt
- pinch finely ground black pepper
- pinch of ground nutmeg
- 4 (700 g) deboned and skinless chicken breasts
- ⅓ C (25 g) bread crumbs
- ¼ C (18 g) Parmesan cheese, finely grated
- olive oil, for drizzling
Place the frozen spinach into a fine sieve.
Using the back of a wooden spoon, press the Findus spinach to squeeze out all of the excess water.
Heat the butter in a large pan over medium heat. Add the Spinach and sauté for 2 minutes.
Stir in the garlic and tomatoes and sauté for 5 minutes.
Remove the mixture from the heat and stir in the pesto, ricotta, lemon juice, nutmeg, salt and pepper.
Preheat the oven to 190 °C.
Line a baking dish or tray with baking paper.
Slice a pocket into the side of each chicken breast without going all the way through.
Stuff each breast with the prepared spinach filling and place on the dish or tray.
Combine the breadcrumbs and Parmesan cheese. Sprinkle over the chicken breasts and add a light drizzle of olive oil over the crumbs.
Bake for 20-25 minutes until the chicken is cooked all the way through and the topping is crisp and golden.
Garnish with a handful of fresh basil leaves and lemon wedges. Serve it with a simple salad or even rice with chopped parsley tossed trough it.
Perfect Side Dish
Recently we served this dish with Rick’s Charred Broccoli with Pancetta . As this dish provides a simple and tasty sauce it a great accompaniment.
Wine Matching for Stuffed Chicken Breast
When you’re looking for wines to match with chicken, you can be more adventurous than you’d believe. Red wine with chicken? That’s a big yes. But we’ll get to that later.
First, let’s get straight to the heart of the matter – the tried-and-true combination of one of the wine and food world’s great pairings: chicken and Chardonnay. With chicken dishes that highlight the natural sweetness and tenderness of the meat, like roast chicken, steamed chicken, grilled chicken breasts or chicken salads, you can’t go wrong with a Chardonnay. We chose a Rod Easthope Gisborne Chardonnay 2016. Unlike the big and heavy Chardonnay of yesteryear, this Gisborne Chardonnay has bags of freshness and vitality, with white peach and brioche flavours. Available from Naked Wines.
You have heard the rule “red wine with red meat, white wine with white meat”? When it comes to food and wine matching we love bending the rules! You’d be surprised at how many chicken dishes can sing with aromatic red wines. Try matching an elegant, light-bodied red wine like Pinot Noir. We loved ROX Scott Peterson Pinot Noir Russian River Valley 2014 Perfect for those big celebrations all year round. Scott’s Pinot Noir is as good as California gets. Also available from Naked Wines.