Spinach, Sun-Dried Tomato and Dairy Free Ricotta Stuffed Chicken Breasts

Ever since I brought a package of sun-dried tomatoes, I’ve been coming up with different recipes to incorporate them, most of which include my favorite “ricotta” made from raw macadamia nuts by Nom Nom Paleo.  This recipe was largely driven by which meat was currently defrosted and my desire to make the dairy free ricotta. This recipe covered three servings + extra “stuffing” to eat on the side.

What you’ll need: 

  • 3 chicken breasts, butterflied (careful!!)
  • macadamia ricotta, heaping spoonful or two per chicken breast
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, pressed or minced
  • 3 cups spinach (I used frozen, so it was less cooked/wilted, but outlining as if it was fresh)
  • 1/3 cup or so of sun-dried tomatoes, chopped small
  • To taste: salt, pepper, paprika, oregano
  • Optional: almond meal sprinkle

Instructions: 

  • Preheat oven to 425F and line a casserole dish with tin foil
  • Spray dish with cooking spray and lay out butterflied chicken
  • Cook onion in some olive oil until softened, 3-ish minutes. Add garlic and cook until fragrant, 1 minute-ish.  Add in spinach, and cook until wilted, 2-3 minutes.
  • Transfer spinach mixture into a bowl and mix in sun-dried tomatoes
  • To the bottom half of each chicken breast, add a heaping spoonful or two of macadamia ricotta and spread with the back of the spoon
  • Similarly, add a big heap of the spinach mixture and spread out
  • Close the top of the chicken breast over the stuffing
  • Using wooden toothpicks, bind the top and bottom of the chicken breast together (I’m sure this would be the same difference without this, but give it a go if you have wooden toothpicks)
  • Sprinkle chicken breasts with salt, pepper, paprika, oregano and almond meal
  • Bake for 25-35 minutes, remove toothpicks, and ensure it’s cooked through
  • Serve with the extra stuffing on the side, warmed, if you’re looking for some additional veggie power
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One thought on “Spinach, Sun-Dried Tomato and Dairy Free Ricotta Stuffed Chicken Breasts

  1. Pingback: Whelming Eats

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