A delightful twist on a classic stuffed chicken recipe, featuring a creamy spinach and ricotta filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the chicken.
In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
If using frozen spinach, ensure it is thawed and well-drained before adding.
In a mixing bowl, combine the cooked spinach, ricotta cheese, salt, and pepper. Mix well to create the filling.
Taste the filling and adjust seasoning if necessary before stuffing the chicken.
Pound the chicken breasts to an even thickness. Spoon the filling onto each breast, roll up, and secure with toothpicks.
Use a meat mallet or rolling pin to gently pound the chicken for even cooking.
Heat the remaining olive oil in the skillet over medium-high heat. Sear the stuffed chicken rolls until golden brown on all sides, about 5 minutes.
Searing locks in the juices and adds a beautiful color to the chicken.
Transfer the chicken rolls to a baking dish and bake in the preheated oven for 20 minutes, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove the toothpicks before serving. Enjoy your delicious spinach and ricotta stuffed chicken rolls!
Garnish with fresh herbs like parsley or basil for an extra touch of flavor.
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