A delightful twist on stuffed chicken breasts, featuring a creamy spinach and ricotta filling, perfect for a flavorful dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Wash and pat dry the chicken breasts.
Drying the chicken helps the marinade adhere better.
Cut a pocket into each chicken breast, being careful not to cut through.
Use a sharp knife for precise cuts.
In a bowl, mix the spinach, ricotta, minced garlic, and nutmeg until well combined.
Ensure the spinach is finely chopped for an even filling.
Stuff each chicken breast with the spinach mixture and secure with toothpicks.
Don't overfill to prevent the filling from spilling out.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Taste the marinade and adjust seasoning as needed.
Place the stuffed chicken breasts in a baking dish and pour the marinade over them.
Ensure the chicken is evenly coated with the marinade.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
Check the internal temperature of the chicken; it should reach 165°F (74°C).
Serve the stuffed chicken breasts warm, garnished with fresh herbs if desired.
Let the chicken rest for a few minutes before serving to retain juices.
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