Chicken breast stuffed with spinach and ricotta

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chicken breast stuffed with spinach and ricotta
  • 125 gram baby spinach
  • 200 gram fresh ricotta
  • 1/2 cup (40g) grated parmesan
  • 1 clove garlic, crushed
  • 4 180g chicken breast fillets
  • 2 tablespoon plain flour
  • 2 tablespoon olive oil
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/4 cup chopped flat leaf parsley
  • 400 gram green beans, trimmed
  • 4 thick slices crusty bread, to serve


Chicken breast stuffed with spinach and ricotta
  • 1
    Place spinach in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes, until wilted. Drain and refresh under cold water. Drain again, pressing out water. Roughly chop and place in a bowl.
  • 2
    Add ricotta, parmesan and garlic to bowl. Season and stir to combine. Cut a pocket in thick side of each chicken fillet. Fill with spinach mixture. Dust chicken pieces with flour, shaking off any excess.
  • 3
    Heat oil in a large frying pan on medium. Cook chicken for 5 minutes each side, until browned. Add stock to pan. Reduce heat to low, cover and simmer for 8-10 minutes, until cooked through. Stir in parsley and season.
  • 4
    Meanwhile, cook beans in a saucepan of salted boiling water for 3-4 minutes, until tender. Slice chicken and serve with sauce from pan, green beans and bread.


You can add other flavours to this stuffing, if you like. Try chopped chargrilled capsicum or marinated artichokes, or semi-dried tomatoes.