Ingredients:

  • 4 large boneless, skinless chicken breasts (split lengthwise into butterfly cut) (about 6-8 oz / 170-225 g each)
  • 1 cup fresh spinach, chopped (30 g)
  • ½ cup ricotta cheese (120 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (15 ml)
  • 3 tbsp unsalted butter (45 g)
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Lay chicken breast flat on board. Using a sharp knife, carefully slice through the middle horizontally to create a butterfly cut without cutting all the way through. Season both sides with salt and pepper.
  2. In a bowl, combine chopped spinach, ricotta, Parmesan, minced garlic, basil, parsley, and a pinch of salt and pepper. Mix well.
  3. Spoon the filling evenly into the opening of each chicken breast. Fold the chicken closed and secure with toothpicks if needed to keep the stuffing inside.
  4. Heat olive oil in a skillet over medium-high heat. Add stuffed chicken breasts and sear for 3-4 minutes per side, until golden brown.
  5. Preheat oven to 375°F (190°C). Transfer skillet to the oven or move chicken to an oven-safe tray. Bake for 15-20 minutes or until internal temperature reaches 165°F (74°C). Use a meat thermometer for best results.
  6. While chicken bakes, melt butter in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in lemon juice and thyme; remove from heat.
  7. Remove toothpicks from chicken. Plate each chicken breast and drizzle with warm garlic butter sauce. Garnish with fresh parsley.