Ricotta Stuffed Chicken With Spinach Salad Recipe

Name: Ricotta Stuffed Chicken With Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz fresh ricotta cheese; 2 oz sun-dried tomatoes, chopped; 2 tbsp fresh basil leaves, finely chopped; 2 tbsp pine nuts, toasted; 4 None small chicken breast fillets; 4 slices prosciutto; 2 tbsp olive oil; None None Baby Spinach Salad; 3 oz baby spinach; 2 oz snow peas, trimmed, blanched; 2 tbsp lemon juice; 1 clove garlic, minced

Servings: persons

9 oz fresh ricotta cheese
2 oz sun-dried tomatoes, chopped
2 tbsp fresh basil leaves, finely chopped
2 tbsp pine nuts, toasted
4 None small chicken breast fillets
4 slices prosciutto
2 tbsp olive oil
None None Baby Spinach Salad
3 oz baby spinach
2 oz snow peas, trimmed, blanched
2 tbsp lemon juice
1 clove garlic, minced

1
Preheat oven to 350u00b0F.
2
In a small bowl, combine ricotta, tomatoes, basil and pine nuts. Season.
3
Cut a pocket in the side of each chicken breast fillet and fill with ricotta mixture. Wrap a slice of prosciutto around each breast.
4
Heat 1 tbsp oil in a large frying pan over high heat. Cook chicken for 2-3 mins per side, until browned. Transfer to a baking tray and bake for 8-10 mins, or until cooked through. Let rest for 5 mins then slice thickly.
5
Meanwhile, in a large serving bowl, combine spinach, snow peas, remaining oil, lemon juice and garlic and toss to combine. Serve with chicken.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 oz fresh ricotta cheese, 2 oz sun-dried tomatoes, chopped, 2 tbsp fresh basil leaves, finely chopped, 2 tbsp pine nuts, toasted, and more.

Yes, Ricotta Stuffed Chicken With Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ricotta Stuffed Chicken With Spinach Salad

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