Chicken Breast Spinach Ricotta Recipe

Simple Baked Spinach Ricotta Chicken Lemons + Zest

WEBJul 17, 2020 · Preheat oven to 425°F. In a bowl, mix together the ricotta, parmesan, spinach, one garlic clove, Italian seasoning, and crushed …

Rating: 5/5(51)
1. Preheat oven to 425°F.
2. In a bowl, mix together the ricotta, parmesan, spinach, one garlic clove, Italian seasoning, and crushed red pepper until fully combined.
3. Spray the bottom of a 9x13 pan, or large baking dish with oil. Line the chicken breasts in the pan and evenly season with salt, pepper and 2 of the garlic cloves. Spread the ricotta and spinach mixture over the top of the chicken breasts evenly. Cover the chicken completely with the marinara.
4. Bake for about 18-22* minutes or until the thickest section of the chicken reaches an internal temperature of 165°F. (For thicker chicken breasts, this could take about 5 minutes longer if not more.) In the last several minutes, add shredded parmesan on top of the chicken and continue baking to melt. If the chicken is thick, it may take longer. Just keep an eye on it.

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Spinach Ricotta Stuffed Chicken Spoonful of Flavor

WEBOct 27, 2021 · Wipe out the skillet before cooking the chicken. Assemble the filling: In a large bowl, mix the ricotta, mozzarella, parmesan cheese, egg yolk, oregano, and additional salt and pepper until fully combined. Stir in the cooled spinach mixture to complete the filling. Assemble the spinach stuffed chicken: Grab the prepared chicken …

Rating: 5/5(20)

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Ricotta and Spinach Pasta with Chicken Emily Bites

WEBApr 5, 2021 · Instructions. Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain. While …

Rating: 4.9/5(12)
1. Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.
2. While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
3. Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.
4. Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.

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