ADVERTISEMENT
Preheat your oven to 375°F (190°C).
Prepare the Spinach Mixture:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
Season the mixture with salt, pepper, oregano, basil, and thyme. If using, mix in the ricotta and Parmesan cheese for a creamy texture. Once everything is well combined, remove from heat and set aside to cool slightly.
Prepare the Chicken:
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through.
Season both sides of each chicken breast with salt and pepper.
Stuff the Chicken:
Carefully stuff each chicken breast with the spinach and herb mixture. You can secure the opening with toothpicks if needed to keep the filling inside.
Bake the Chicken:
Place the stuffed chicken breasts on a baking sheet lined with parchment paper or lightly greased.
Drizzle the tops with a little olive oil or use a cooking spray for a golden finish.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through. If desired, broil for the last 2-3 minutes to achieve a crispy top.
Serve:
Once baked, remove the toothpicks (if used) and let the chicken rest for 5 minutes before slicing.
Garnish with fresh parsley or basil and a drizzle of lemon juice, if desired. Serve with your favorite sides, like roasted vegetables or a light salad.
Serving and Storage Tips:
ADVERTISEMENT
