Chicken Breasts Stuffed with Spinach and Ricotta
To stuff chicken, place it on a clean work surface. With your fingers, loosen the skin; place 1/4 of the filling underneath the skin of each breast. With one hand on top of chicken breast and the other keeping opening closed, press filling to edges.
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1/2 cup ricotta cheese
- 2 cloves garlic, finely minced
- Coarse salt and ground pepper
- 4 bone-in chicken breasts (about 12 ounces each)
- Roasted plum tomatoes
Preheat oven to 425 degrees. Drain spinach; transfer to a large bowl.
Add ricotta, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.
Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling. Season chicken breasts with salt and pepper.
Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. If you like, scatter the tomatoes on the same baking sheet around the chicken. Serve immediately.