Every time I make any form of Ravioli it's always a struggle to find a reason to use the leftover ricotta cheese. I know I can make pancakes or stuffed shells or plenty of other things, but it's still difficult before the ricotta cheese goes bad. I ended up making this stuffed chicken breast the last time I made ravioli and it did not disappoint. It was deliciously cheesy, easy and cooked through quickly. It was perfect with some pasta for an easy weeknight dinner.
I apologize that I do not have a recipe. I just kind of throw shit together on dishes like this. It's like magic
Ricotta and Spinach Stuffed Chicken Breast
- 2 handfulls of baby spinach leaves
- 1/2 cup to 1 cup ricotta cheese
- 1 red bell pepper
- a few tablespoons shredded parmesean cheese
- 4 basil leaves, chiffonade
- 2 cloves fresh garlic, minced
- crushed red pepper
- salt and pepper to taste
- 2 chicken breasts
- Preheat oven to 350 degrees
- Sautee a little garlic in olive oil, then wilt the spinach until just cooked. Let cool and squeeze out as much excess liquid as possible.
- Roast the red bell pepper over a grill or burner to char the skin until black. Let cool and peel off blackened skin. Remove seeds and ribs and dice small.
- Mix spinach and red pepper with cheeses, herbs, spices, salt and pepper. Adjust to taste, adding more cheese as necessary.
- Butterfly chicken breasts by cutting a slit down the side and opening up a pocket. Fill the pocket with cheese mixture and pin closed as best as possible with toothpicks of cocktail skewers.
- Bread the chicken in flour, egg and breadcrumbs.
- Heat a cast iron skillet on medium high heat with olive oil. Sear chicken for 2 or 3 minutes on each side until golden crust forms
- Finish chicken in the oven for 10 more minutes or until cooked through. Let cool a couple minutes before serving.
Note: if you have extra filling, you can make more chicken, save it for pasta or use it as a warm dip/topping for french bread. Don't really worry about making too much.