Herb & Ricotta Stuffed Chicken

1. 1
   prep · ~10 min

   Preheat the oven and prep the chicken.

   1.Preheat oven to 200°C (400°F).

   2.Place each chicken breast between two sheets of plastic wrap.

   3.Pound with a meat mallet or rolling pin to an even 1 cm thickness.

   4.Pat chicken dry with paper towels and season both sides with salt, pepper, and garlic powder.

   TIPPound from the center outward for even thickness — this helps the chicken cook evenly and gives you more surface area for filling.
2. 2
   saute · ~2 min

   Wilt the spinach.

   1.Heat a small pan over medium heat.

   2.Add the chopped spinach with a splash of water.

   3.Sauté for 1-2 minutes until just wilted.

   4.Transfer to a fine mesh strainer and press out all excess liquid.

   TIPRemoving excess water from the spinach is crucial — wet filling will steam inside the chicken and leak out, ruining the crust.
3. 3
   mix · ~2 min

   Make the ricotta filling.

   1.In a mixing bowl, combine ricotta, wilted spinach, minced garlic, basil, parsley, parmesan, and lemon zest.

   2.Season with a pinch of salt and pepper.

   3.Mix well until everything is evenly distributed.
4. 4
   assemble · ~8 min

   Stuff and secure the chicken breasts.

   1.Lay each pounded chicken breast smooth-side down on a clean work surface.

   2.Spoon about 2 tablespoons of filling onto the center of each breast, leaving a 2-3 cm border all around.

   3.Fold the narrower end over the filling, then roll up tightly.

   4.Secure the seam and both ends with toothpicks.

   TIPDon't overstuff. The filling should be a generous mound, not a bursting pocket — the chicken needs to seal fully to keep the cheese inside.
5. 5
   fry · ~8 min

   Sear the chicken to golden brown.

   1.Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.

   2.Place stuffed chicken breasts seam-side down in the pan.

   3.Sear for 3-4 minutes until deeply golden, then turn carefully.

   4.Sear the other side for another 3-4 minutes.

   TIPDon't move the chicken once it hits the pan — let it sit undisturbed to develop a proper crust. It will release naturally when ready to flip.
6. 6
   bake · ~15 min

   Finish in the oven.

   1.Transfer the skillet to the preheated oven.

   2.Bake for 12-15 minutes, or until the internal temperature reaches 74°C (165°F) at the thickest part.

   3.Remove from oven and let rest in the pan for 5 minutes.

   TIPAlways check temperature in the meat, not the filling. The ricotta stays cooler longer, so taking the reading from the chicken itself is the only safe guide.
7. 7
   serve · ~2 min

   Remove toothpicks, slice, and serve.

   Carefully remove all toothpicks from each breast. Slice each stuffed chicken breast on a slight diagonal to show the filling, and plate with your favorite side.

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