Spinach and Ricotta Stuffed Chicken
Spinach and Ricotta Stuffed Chicken
Ingredients
Chicken
- 2 Chicken Breasts
- 3 tbsp Ricotta Cheese, full fat
- Baby Spinach (1 handful)
- Cheese for melting on top (can be any cheese you want.. I used white cheddar)
Sauce
- 2 tbsp Ricotta Cheese
- 2 tbsp Milk of choice
- Few dashes of cayenne pepper (to taste)
- 1 tsp Garlic Powder
- Honey (as desired)— a big squeeze
- Salt and Pepper to taste
Instructions
- Preheat oven to Bake 400. Air Fryer: 400
- Remove fat from chicken and make 3-4 diagonal slits on the chicken (do not cut all the way through)
- Salt and Pepper chicken
- Heat up spinach in microwave or sauce pan on the stove just until it starts to slightly wilt.
- Add ricotta to each slit and then add the spinach, make sure to press the mixture firmly down into the chicken
- Place in dish and set in air fryer (12 minutes) or put in oven (20-25 minutes)
- A few minutes before chicken is done, remove and add shredded cheese. Put back in to finish cooking/cheese melts
- Drizzle sauce on top