Chicken Breast stuffed w/ Ricotta, Spinach & Garlic
Posted Feb 26 2008 12:00am
Well that was about the simplest recipe ever. Aside from the fact that I overcooked it (I always do that...I'm always worried it will be undercooked) it was a success. I hollowed out a small skinless chicken breast (approx 3 oz.) with a pointy paring knife. Then filled it with a mixture of light ricotta, frozen spinach, roasted garlic and salt & pepper. I sprinkled the top with a bit more salt & pepper and some Italian seasoning . Baked it on a foil lined cookie sheet at 375...I'd recommend about 15 mins...I did about 20+ and it was too dry. To keep it as moist as I could, I wrapped the foil around it after I took it out of the oven and let it rest. Next time I might cook it in a foil pouch and open it up for the last 5 minutes. Ricotta on it's own is pretty boring, but the addition of the roasted garlic was super yummy.