Ingredients

The following ingredients have 4 Servings
  • 4 medium chicken breasts (boneless and skinless)
  • 8 ounces frozen chopped spinach (thawed and drained)
  • 1/4 cup butter (divided)
  • 4 garlic cloves, minced (divided)
  • Salt and pepper
  • 1/2 cup whole milk ricotta
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 tsp paprika

Instruction

  • Preheat the oven to 350F. Cut a deep slit sideways into each chicken breast but don't cut fully in half. Squeeze as much moisture as possible out of the spinach.
  • Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of the butter and let melt, then add the spinach and half of the minced garlic. Season lightly with salt and pepper, and sauté 3 minutes, then transfer to a medium bowl.
  • Stir the ricotta, mozzarella, and Parmesan into the spinach mixture until fully combined. Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
  • Add the remaining 2 tablespoons of butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.
  • Place the entire skillet in the oven and cook until the chicken reaches 165F on an instant read thermometer, about 20 minutes.